This is a great one-pot meal that can be made fresh or frozen for later. If you don’t eat fish, simply substitute it with more vegetables or meat of your choice.
PREP 15 MINUTES
COOK 15 MINUTES
360g basmati rice
3 tbsp sesame or olive oil
2-3 salmon fillets (100g-150g each)
365g can sweetcorn, drained
300g chopped, frozen mixed vegetables
120ml soy sauce
3 eggs, beaten
1. Cook the rice in a pan of boiling water over a medium heat according to packet instructions. Once cooked, drain, rinse and set aside.
While the rice is cooking, prepare the Chilli & Ginger Salmon Fillets, if you are making them to freeze.
2. Heat the oil in a frying pan over a medium heat, then add the salmon and cook for 3 minutes, removing and discarding the skin as the salmon cooks. Don’t worry if the salmon flesh starts to break up as it cooks; this is necessary to distribute it through the rice in the finished dish.
3. Add the sweetcorn, frozen vegetables and soy sauce to the pan, then stir to combine. Using a wooden spoon or spatula, push the salmon and vegetable mixture to the side of the pan, then pour the beaten eggs into the centre and scramble them as they cook. Add the rice to the pan, then stir everything until the salmon, vegetables and eggs are well distributed throughout the rice. Once the rice is piping hot, remove from the heat.
TO SERVE The rice is now ready to be spooned into bowls and served warm.
TO FREEZE Set the rice aside until cooled to room temperature, then spoon into a labelled freezer bag and freeze flat for up to three months. Alternatively, if you would like to cook the dish from frozen, spoon the cooled rice into a freezer-proof baking dish, cover with a layer of clingfilm followed by a layer of foil, label and freeze flat for up to three months.
TO COOK FROM FROZEN The dish can be fully defrosted in the fridge or cooked from frozen. If defrosted, simply reheat the rice in a microwave or pan for 3-4 minutes, until piping hot. If cooking from frozen, remove the clingfilm and foil from the baking dish and cook in an oven preheated to 180C/160C fan/gas 4 for 30 minutes, until piping hot.
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