I absolutely adored this fried rice not only because the salmon was crispy but because the salmon imparted a wonderful aroma to the rice without making it taste fishy. The crunch from the lotus root and french beans simply added more textures too. And I chose brown rice over white rice for its high fibre and low-GI properties. An easy recipe suitable for weeknight dinners and good for days when you don’t feel like eating meat.
Fried Brown Rice with Crispy Salmon, Lotus Root & French Beans Recipe
Ingredients (serves 3-4)
300g salmon fillet
4 cups cooked brown rice (preferably left in fridge overnight)
200g french beans, cut into 2cm sections
200g lotus root, thinly sliced
3 cloves garlic, finely chopped
2 eggs, lightly beaten
2 tsp kecap manis
1 tbsp fish sauce
1 tbsp light soy sauce
parsley as garnish
1. Heat a little olive oil in pan and pan-fry salmon fillet till cooked through on both sides. Using the spatula, break the salmon fillet into small pieces and continue pan-frying them till golden brown and crispy. Remove and drain on paper towels.
2. In the same pan, saute garlic till fragrant and stir-fry the french beans and lotus root for about a minute.
3. Push the vegetables to one end of the pan and add the egg on the other end. Scramble the egg till cooked and lightly browned and mix thoroughly with the vegetables. Season with fish sauce and light soy sauce.
4. Add rice and kecap manis. Stir fry thoroughly and break up lumps if any. Adjust seasoning as required.
5. Return the crispy salmon into the pan and mix with the rice.
6. Garnish with parsley before serving.