What do you do when you have some leftovers from the last night’s roast or any other cooked meat? Most commonly people reuse it in some sandwiches. I like to also add them in some pasta dishes, or in some rice recipes like risotto or this super savory fried rice.
Fish not so fried rice, as the title says, is because I’ve tried to reduce the amount of oil, plus you don’t need to spend much time making it, since you don’t really fry the ingredients. Once the egg is done, you’re done too.
I would have gone for broccoli instead of sweet peas, but there wasn’t any around, neither left from last night’s dinner, but this worked great as well. You can choose spinach or kale or broccoli if your kids like them, and so you can add some extra greens in this wonderful dish. Also you can opt for other fish or meat. Just play around and enjoy it!
Fish not so Fried Rice
Fish fried rice is another version for this Asian recipe but surprisingly tasty.
- 1/2 cup Basmati rice organic
- 1/2 cup sweet peas organic
- 1/2 tbsp ghee (clarified butter) optional
- 1/2 tbsp olive oil extra virgin
- 1/2 tsp ground turmeric
- 1/2 white onion chopped, organic
- 1 small carrot julienne, organic
- 1 egg free-range
- 1/2 cup cooked wild salmon chopped
- 1 tsp fish sauce
- 1 tbsp parsley chopped
- salt and pepper to taste
Rinse the rice, transfer it into a pot where you have 1 1/4 cups of boiling water. Cover with a lid and simmer on low heat until tender. (about 15 mins) Add the sweet peas in the last 3-5 mins. Set aside.
Beat the egg in a small bowl. Heat a non-stick pan and add ghee, olive oil, turmeric, onion and carrot and saute a couple of minutes until tender.
Add the chopped salmon, the beaten egg, the fish sauce and scramble until cooked but not too much.
Season with salt and pepper, and finaly add the parsley. Decorate and serve warm.
As usual, you can opt for non-organic ingredients. That was just my choice, and recommendation.