Chef Devan Rajkumar shares a cost effective peas & paneer fried rice with chili salmon recipe. “It’s an amazing way to use what you have at home. Grocery bills are crazy these days.”
INGREDIENTS
- 2 cups day old rice cooked
- 1 tsp sesame oil
- 2 tsp grapeseed oil divided
- 2 eggs beaten
- 1 cup frozen peas
- 1 shallot finely diced
- 1/4 carrot finely diced
- 1 tsp garlic minced
- 1/2 tsp minced ginger
- 1 red or green chili
- 200g paneer cubed
- 2 tsp soy sauce
- 2 spring onions roughly chopped
- salt to taste
- 2x 5oz salmon filets skin on
- 2 tsp grapeseed oil
- 2 tbsp chili honey
- 2 tsp chili crunch
- 1 tsp brown sugar
- 1 tsp sriracha
- 2 tsp chopped dill
METHOD
- Pre-heat wok to medium-high heat.
- Add 1 tsp grapeseed oil, paneer, salt and sauté until golden brown. Remove to a dish.
- Add sesame oil, shallot, carrot and cook until fragrant approximately one minute.
- Add garlic, ginger and frozen peas. Sauté for approximately 1 minute
- Add chili, rice, soy sauce and toss to combine.
- Push the rice to one side, add 1 tsp grapeseed oil and add egg, scramble.
- Combine all ingredients in wok by tossing and lastly add green onions.
- Plate fried rice, top with salmon and enjoy.
Chili Flaked Salmon
- Pre-heat oven to 400F and line a baking tray with parchment paper.
- In a small mixing bowl combine all ingredients.
- Brush over salmon and bake for 8 minutes.
- Remove from the oven and garnish over fried rice.