Seared Salmon and Prawn Fried Rice Recipe

Salmon and Prawns:

1. Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season. Heat the sesame oil in a large nonstick pan (or wok) over medium-high heat.

2. When the oil is hot and beginning to smoke, add the seasoned salmon. Cook for 4 to 5 minutes on one side, or until golden and crispy on the outside and cooked halfway up through the inside.

3. Turn fillets; reduce heat slightly and cook for a further 3 to 4 minutes more, or until cooked to your liking. Remove and transfer onto a plate.

4. Add the prawns and cook for about 2 to 3 minutes or until they change color and turn pink. Take off heat and remove it from the pan.

Prepare Fried Rice:

1. In the same pan, heat 1 teaspoon of the Sesame oil until just starting to smoke. Add in eggs and break up with your wooden spoon until they’re cooked through and slightly golden; remove, set aside, and keep warm.

2. Add the remaining oil to the same pan and heat it through. Add the onion, garlic, and green onions; fry while stirring until onions and garlic are translucent.

3. Add the carrot and cook for a further 2 minutes until golden.

4. Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas, and corn.

5. Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns, and sesame oil through the rice.

6. Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve.

7. Sprinkle with remaining green onion slices.