Peas and paneer fried rice with chili salmon
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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
Instructions
- 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.
- 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.