Brown sugar & sriracha salmon with egg fried rice
A childhood FAVOURITE, with a twist. Spiced up, if you will.
Best served with egg fried rice. I’m actually obsessed.
The recipe for both are below, so meal prep it for this week, or make it for a quick dinner.
I’ve suggested you leave the salmon to marinade for an hour, but if you’re in a rush, just leave it for as long as it takes the rice to cook.
Recipe, makes enough for 2
2 salmon fillets
1 1/2 tbsp soy sauce
2 tbsp ketchup
1 tbsp white wine vinegar
1 tsp sweet chilli sauce
1 1/2 tbsp brown sugar
1 tsp sriracha
EGG FRIED RICE
1 cup dry long grain, or sushi rice - cooked then left to cool
2 tsp butter
8 tbsp soy sauce
4 tbsp oyster sauce or kitcap manis
1 carrot, chopped into small pieces
1/3th cup peas
4 spring onions, chopped
1/2 white onion, diced
2 eggs
2 tsp sesame oil
1/2 red pepper, diced
Method
Cook your rice in water, as you normally would, or to package instructions, and leave to cool whilst your protein marinades (if you leave your rice in soak before it literally takes 5 minutes to cook).
For the salmon, put all the marinade ingredients into a saucepan on low heat. Leave to simmer.
Cut the salmon into cubes and put into a bowl.
Take the marinade off the heat once the sugar has melted.
Pour the marinade over the salmon and mix to coat the pieces.
Leave in the fridge, covered, for atleast 1 hour.
Prepare all the ingredients for the egg fried rice in the meantime.
When you’re ready to serve, add your butter to a wok for the rice, on medium heat. Allow the butter to melt, then crack in the eggs & mix well until the eggs are almost cooked.
Once the eggs are almost cooked, add the chopped spring onions, normal onion, carrot, pepper and peas.
Sauté until they have gone just tender.
Add the rice, the kitcap manis or the oyster sauce, the sesame oil and some black pepper.
Cook for about 5 minutes on medium heat, stirring occasionally, whilst your salmon cooks.
Preheat the grill and cook the salmon cubes for 2-3 mins, then take out, flip and put back in for another 2-3 mins until cooked
Add a base of egg fried rice to your serving bowl/ plate, top with your salmon, then some soy sauce, sriracha, more spring onions and chopped cashews.
Notes + Variations:
You don’t have to make the fried rice for this, you could just use steamed rice, but egg fried is the way to go IMO.
