Introduction: Quick and Delicious: Salmon and Rice Leftovers
What do you do with your leftovers? I certainly hope you don't throw yours away!
We had some leftover rice from cooking some Kung Po the other day, and didn't want it to go to waste. Lucky for us we also had some salmon in the fridge which needed to be used up.
Here's what we did, it was rather tasty!
For this quick cooking session we used:
- Some leftover salmon, chopped into bitesize chunks
- Leftover rice (ours happened to have some spring onion and soy sauce mixed in)
- A handful of peas
- A couple of eggs
- Salt, pepper, soy sauce, sweet chilli, rice wine, and some Sichuan peppers (well worth the investment)
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Step 1: Cook the Salmon, Nuke the Rice
Heat a wok with some sesame oil. Add the Sichuan peppers if you're using them, and after a minute or so throw in the salmon along with a hearty amount of salt and pepper. Keep throwing it around as you don't want it crispy.
Meanwhile, throw the rice into a microwavable bowl and heat for about 4 minutes.
Step 2: Add the Egg and Peas
When the salmon is nicely cooked and the rice is nice and hot, throw in a couple of eggs and whizz them round with your spatula. Add your peas once the egg has formed into small pieces.
Step 3: Throw in the Rice
It's time to add the rice. Throw it in and give it a good stir.
Step 4: Add Your Favourite Sauces and Season to Perfection
I threw in some light and dark soy sauce, some rice wine, and sweet chilli.
My partner and I got through a bowl each and immediately went back for seconds - much more successful than I'd hoped for!