Ingredients
175g/6oz Jasmine rice
100g/4oz frozen peas
350g/12oz organic salmon fillets
30ml/2tbsp groundnut oil
350g/12oz sliced mixed mushrooms such as closed cup mushrooms, open cup mushrooms, Portobello, shiitake mushrooms
3 eggs, beaten
45ml/3tbsp light soy sauce
15ml/1tbsp sesame oil
juice of half a lemon
Method
Cook the rice in boiling salted water for 10 mins or until tender. Add the peas for the final 2 mins of cooking time. Drain in a sieve and set aside.
Place the salmon in a frying pan, add 90ml/6tbsp water and bring to the boil. Cover and simmer for 8 mins or until the fish is opaque and cooked through. Transfer to a plate, remove any skin and break the flesh into flakes. Set aside.
Heat a wok over high heat and add half the oil. Beat the eggs and add to the pan, cook, stirring until the egg is scrambled. Transfer to a plate. Wipe out the wok, return it to the heat and when hot, add the remaining oil. Add the mushrooms and stir fry for 2 mins until softened. Add the rice, peas, salmon, eggs, soy sesame and lemon juice and gently stir to mix. Heat until piping hot before serving.