Salmon Fried Rice - cooking recipe

Ingredients

3.5 oz long-grain rice
1 tbsp vegetable oil
6.25 oz skinless salmon fillet, bones removed, cut into 3/4 inch pieces
1/2 None small red bell pepper, deseeded, chopped
1/2 None medium carrot, grated
2 None spring onions, thinly sliced on a bias
1.5 oz frozen peas
3 tsp soy sauce
1 tsp sesame oil
None None lemon wedges, to serve

Preparation

Line a baking tray with parchment paper. Combine rice and 1 cup water in a microwave-safe bowl. Cook on high heat for 6 mins, or until rice is tender and liquid has evaporated. Spread out over prepared tray and set aside to cool.
Heat a wok or large frying pan over high heat, add 2 tsp oil and swirl to coat surface. Working in batches, sear salmon. Set aside. Add remaining oil and stir-fry pepper and carrot for 2 mins, or until tender. Add spring onions and cook for 1 min. Add rice and peas and cook for 2 mins, or until tender. Return salmon to pan, add soy sauce and sesame oil and toss to coat. Serve with lemon wedges.