FISH FRIED RICE

Ingredients:

150g white fish fillet
130ml water
65g basmati rice (raw)
1 teaspoon virgin olive oil (7g)
50g spring onions (scallions) sliced
50g carrot diced
50g cabbage diced
1 clove garlic, peeled and crushed
1 tablespoon soy sauce
1 whole egg
Salt and Pepper to taste

Method:

Step 1

Place rice in a small saucepan and add water. Simmer, covered, for 10-15 minutes or until cooked then let it cool and then Heat some oil in a large frying pan or wok and stir fry the fish for a minute or so until it is cooked. Remove with a slotted spoon and put to one side. Then Stir fry the carrot, cabbage, and garlic for about 30 seconds.

Step 2

Add the rice and fry over a high heat, constantly moving the rice around the pan. When it begins to brown, add the cooked fish, and spring onions. Stir thoroughly until it is all heated through. Move the rice mixture to the edge of the pan and pour the egg into the centre. Stir the eggs until they are nearly cooked.

Step 3

Then bring the rice back down into the egg and mix thoroughly.

Nutrition Facts: