Seared Salmon and Prawn Fried Rice

Langkah-langkah

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. When oil is hot and beginning to smoke, add the seasoned salmon. Cook for 4-5 minutes on one side, or until golden and crispy on the outside and cooked half way up (or three-quarters) through the inside (*see notes). Turn fillets; reduce heat slightly and cook for a further 3-4 minutes more, or until cooked to your liking. Remove and transfer onto a plate. Add the prawns and cook for about 2-3 minutes or until they change colour and turn pink. Take off heat and remove from pan.

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

3. Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas and corn. Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns and (extra) sesame oil through the rice. Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve. Sprinkle with remaining green onion slices.