Salmon Rice One Pot

25 mins
Serves 2
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Directions

  1. 1Chuck the rice into a bowl and cover it with water. Stir well and leave for 10 minutes. Tip into a sieve and give it a good wash. Transfer to a saucepan.
  2. 2Chuck the rice into a bowl and cover it with water. Stir well and leave for 10 minutes. Tip into a sieve and give it a good wash. Transfer to a saucepan.
  3. 3Chuck the rice into a bowl and cover it with water. Stir well and leave for 10 minutes. Tip into a sieve and give it a good wash. Transfer to a saucepan.
  4. 4Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy sauce, sriracha, light soy sauce, sesame oil and garlic. Pour over the rice and bring the stock to the boil over a medium heat.
  5. 5Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy sauce, sriracha, light soy sauce, sesame oil and garlic. Pour over the rice and bring the stock to the boil over a medium heat.
  6. 6Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy sauce, sriracha, light soy sauce, sesame oil and garlic. Pour over the rice and bring the stock to the boil over a medium heat.
  7. 7Add the salmon to the pan. Cover and reduce the heat to low. Cook for 20 minutes or until all the liquid has been absorbed and the salmon is cooked. If the rice needs more cooking time, remove the salmon and give it another 5 minutes. Remove from the heat and let it stand for 5 minutes.
  8. 8Add the salmon to the pan. Cover and reduce the heat to low. Cook for 20 minutes or until all the liquid has been absorbed and the salmon is cooked. If the rice needs more cooking time, remove the salmon and give it another 5 minutes. Remove from the heat and let it stand for 5 minutes.
  9. 9Add the salmon to the pan. Cover and reduce the heat to low. Cook for 20 minutes or until all the liquid has been absorbed and the salmon is cooked. If the rice needs more cooking time, remove the salmon and give it another 5 minutes. Remove from the heat and let it stand for 5 minutes.
  10. 10Add the spring onions and chilli oil. Serve immediately with a fried egg if you are using them.
  11. 11Add the spring onions and chilli oil. Serve immediately with a fried egg if you are using them.
  12. 12Add the spring onions and chilli oil. Serve immediately with a fried egg if you are using them.

Ingredients

  • 300 g Basmati rice
  • 300 g Basmati rice
  • 300 g Basmati rice
  • 450 ml boiling water
  • 450 ml boiling water
  • 450 ml boiling water
  • 1 stock cube
  • 1 stock cube
  • 1 stock cube
  • 2 tbsp rice wine
  • 2 tbsp rice wine
  • 2 tbsp rice wine
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 salmon fillets
  • 2 salmon fillets
  • 2 salmon fillets
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 0 chilli oil
  • 0 chilli oil
  • 0 chilli oil
  • 2 fried eggs
  • 2 fried eggs
  • 2 fried eggs

Equipment

saucepansievewhisk