Sticky Salmon with Egg Fried Rice and Stir Fry Vegetables

I love Chinese food, so this dish is very popular in my house and is quick to make too. The individual dishes can be mixed and matched to other dishes to create your favourite Chinese supper or banquet in our case.
Makes 2 portions
Cooking time - 10-15 Minutes
Syn Value on Extra Easy - 1


Ingredients
For Sticky Salmon
2 x Salmon Fillets Boneless and Skinless cut into 1cm slices
4-5 Tbsp x Dark Soy Sauce
1/4 Tsp x Mild Chilli Powder
1/4 Tsp x Garlic Granules
1/4 Tsp x Ground Ginger
1/4 Tsp x Mustard Powder
Frylight (I use Coconut Frylight for Asian dishes)
Egg Fried Rice
1 Pack x Uncle Bens Rice (I use Wholegrain or Wild and Long. Just don't use flavoured. Check syn value of other rices)
1 x Egg Beaten (if using small use 2)
1/2 Cup x Frozen Peas
1 x Spring Onions Sliced (optional)
Stir Fry Vegetable
You can use pre-packed stir fry vegetables or use your favourite combination.
Light Soy Sauce to taste
Chinese 5 Spice Powder to taste (optional)


1. Mix the dark soy sauce with all the spices and pour over the salmon and leave to marinate for at least 10 minutes.
2. Heat up wok or large heavy based frying pan and spray with Frylight. Add stir fry vegetable and cook through adding the light soy sauce and Chinese 5 spice to taste.
3. In second frying pan, spray with Frylight and place in the salmon with marinade and cook on a medium heat. The marinade will go sticky as it reduces down and the salmon has cooked through.
4. In the meantime microwave the rice as instructions.
5. Heat a third frying pan and spray with Frylight. Add the beaten egg and start to scramble then add the rice and peas and cook through. Toss in the sliced spring onions for the last minute or so.
6. Once all cooked to your preference serve.


Enjoy