Method
COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain in a colander, return to the pan, then cover and leave to one side.
Meanwhile, heat 1 tablespoon of the oil for the salmon in a frying pan over a medium heat and add the salmon. Cook for 2 minutes, then turn, reduce the heat to low and cook for 1.–2 minutes until cooked on the outside and pink in the centre. Leave to one side.
WHILE THE SALMON COOKS, peel the garlic for the dressing. Put all the dressing ingredients into a mini food processor, and blend until smooth. Leave to one side.
PEEL THE GINGER for the rice and trim the spring onions, then finely chop them both and put them into the pan with the cooked rice. Add the soy sauce and cider vinegar, then mix together really well using a fork. Cover and leave to one side.
HEAT THE REMAINING OIL in a large frying pan over a high heat and add the rice, spreading it evenly, then create two wells, using a spoon, and crack in the eggs. Cover and cook for 2–3 minutes until the whites have set, the yolks are runny and the rice has started to brown underneath. Divide the rice and eggs between two plates. Flake over the salmon and scatter over the sesame seeds. Drizzle with the dressing and serve.
Mighty Spice Express Cookbook by John Gregory-Smith © John Gregory-Smith, 2013 published by Nourish Books, London
Hardback
£20.00
Ingredients
FOR THE RICE
- 120g/4.oz/scant ⅔ cup jasmine rice
- 1cm/.in piece fresh root ginger
- 3 spring onions
- 1 tbsp light soy sauce
- 1 tbsp cider vinegar
FOR THE SALMON AND EGGS
- 2 tbsp olive oil
- 2 boneless, skinless salmon fillets
- 2 eggs
- 1 tsp sesame seeds
FOR THE CHILLI DRESSING
- 1 garlic clove
- 4 tbsp chilli sauce
- 1 tbsp soy sauce
- 1 tbsp cider vinegar
- 1 tsp sesame oil
