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Thai-style tomato fried rice with hot-smoked salmon

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We’ve put a seafood spin on a takeaway classic. This tomato fried rice is loaded with hot-smoked salmon and veggies for a wholesome family meal.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes, + 1 hour chilling time
Fried rice with hot-smoked salmon and tomatoes

Ingredients

  • 1 1/2 cups (300g) jasmine rice
  • 1 tbs sesame oil
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 3 garlic cloves, thinly sliced
  • 1 tbs finely grated ginger
  • 2 long red chillies, thinly sliced (optional)
  • 1 1/2 tbs fish sauce
  • 2 tbs kecap manis
  • 500g cherry tomatoes, halved
  • 2 x 150g Coles Hot Smoked Salmon Portions Plain, flaked
  • 4 Coles Australian Qukes Baby Cucumbers, cut into wedges
  • 1 cup (80g) bean sprouts
  • Spring onion curls, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Bring a large saucepan of water to the boil over medium-high heat. Add the rice and cook for 12 mins or until tender. Drain well. Spread the rice evenly over a baking tray. Place in the fridge for 1 hour or until the rice is dry to the touch.

  2. Step 2

    Heat a wok or large frying pan over high heat. Add 1 tsp of the oil and swirl to coat the base of the wok or pan. Add half the egg and swirl to coat the base. Cook for 30 secs or until the egg is light golden underneath and just set. Turn onto a clean work surface. Roll the egg into a log and thinly slice crossways. Transfer to a plate and cover to keep warm. Repeat with the remaining egg.

  3. Step 3

    Heat the remaining oil in the wok or pan. Add the garlic and cook for 30 secs or until golden and crisp. Use a slotted spoon to transfer to a small bowl. Add the ginger and rice to the wok or pan and stir-fry for 3 mins or until heated through.

  4. Step 4

    Add the chilli, if using, fish sauce, kecap manis and 2 tbs water to the rice mixture in the wok or pan. Stir-fry for 1 min or until the mixture is well combined. Add the tomato and salmon and cook, tossing occasionally, for 3 mins or until the tomato is just tender. Add the egg and toss to combine. Season.

  5. Step 5

    Divide the fried rice evenly among serving bowls. Arrange cucumber, fried garlic, bean sprouts and spring onion curls over the rice in the bowls.

Recipe tip

Serve with coriander sprigs and lime wedges.

Thai-style tomato fried rice with hot-smoked salmon

Thai-style tomato fried rice with hot-smoked salmon
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes, + 1 hour chilling time
Ingredients
  • 1 1/2 cups (300g) jasmine rice
  • 1 tbs sesame oil
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 3 garlic cloves, thinly sliced
  • 1 tbs finely grated ginger
  • 2 long red chillies, thinly sliced (optional)
  • 1 1/2 tbs fish sauce
  • 2 tbs kecap manis
  • 500g cherry tomatoes, halved
  • 2 x 150g Coles Hot Smoked Salmon Portions Plain, flaked
  • 4 Coles Australian Qukes Baby Cucumbers, cut into wedges
  • 1 cup (80g) bean sprouts
  • Spring onion curls, to serve
    Description

    We’ve put a seafood spin on a takeaway classic. This tomato fried rice is loaded with hot-smoked salmon and veggies for a wholesome family meal.

    Method

    1. Step 1

      Bring a large saucepan of water to the boil over medium-high heat. Add the rice and cook for 12 mins or until tender. Drain well. Spread the rice evenly over a baking tray. Place in the fridge for 1 hour or until the rice is dry to the touch.

    2. Step 2

      Heat a wok or large frying pan over high heat. Add 1 tsp of the oil and swirl to coat the base of the wok or pan. Add half the egg and swirl to coat the base. Cook for 30 secs or until the egg is light golden underneath and just set. Turn onto a clean work surface. Roll the egg into a log and thinly slice crossways. Transfer to a plate and cover to keep warm. Repeat with the remaining egg.

    3. Step 3

      Heat the remaining oil in the wok or pan. Add the garlic and cook for 30 secs or until golden and crisp. Use a slotted spoon to transfer to a small bowl. Add the ginger and rice to the wok or pan and stir-fry for 3 mins or until heated through.

    4. Step 4

      Add the chilli, if using, fish sauce, kecap manis and 2 tbs water to the rice mixture in the wok or pan. Stir-fry for 1 min or until the mixture is well combined. Add the tomato and salmon and cook, tossing occasionally, for 3 mins or until the tomato is just tender. Add the egg and toss to combine. Season.

    5. Step 5

      Divide the fried rice evenly among serving bowls. Arrange cucumber, fried garlic, bean sprouts and spring onion curls over the rice in the bowls.