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Hot-smoked salmon and kimchi fried rice

Name: Hot-smoked salmon and kimchi fried rice recipe
Yield: 4
Ingredients: Juice of 1 lime; 1 Lebanese cucumber, chopped; 2 tbs rice bran oil; 140g smoked streaky bacon, chopped; 1 cup (190g) kimchi, squeezed, juice reserved, chopped; 500g cooked brown basmati rice; 1 tbs soy sauce; 3 spring onions, finely chopped, plus extra to serve; ¾ cup (80g) podded edamame beans (or peas), thawed; 300g hot-smoked salmon, skin removed, roughly flaked; Coriander leaves & toasted sesame seeds, to serve

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https://healthimprovements.info/recipes/hot-smoked-salmon-kimchi-fried-rice-recipe/ug6nhehd — Hot-smoked salmon and kimchi fried rice

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 21, 2019

“Kimchi adds complexity and ferment tang” – Matt Moran

Juice of 1 lime
1 Lebanese cucumber, chopped
2 tbs rice bran oil
140g smoked streaky bacon, chopped
1 cup (190g) kimchi, squeezed, juice reserved, chopped
500g cooked brown basmati rice
1 tbs soy sauce
3 spring onions, finely chopped, plus extra to serve
¾ cup (80g) podded edamame beans (or peas), thawed
300g hot-smoked salmon, skin removed, roughly flaked
Coriander leaves & toasted sesame seeds, to serve

Method

1.

Place lime juice, cucumber and a good pinch of salt in a bowl, toss to combine and set aside.
2.

Heat oil in a wok or large frying pan over medium-high heat, add bacon and cook, stirring regularly, for 2 minutes or until starting to brown. Add kimchi and cook, stirring frequently, for 1 minute or until fragrant. Add rice and cook, stirring regularly, for a further 2-3 minutes to heat through. Add kimchi juice, soy sauce, spring onion and edamame and stir-fry for a further 2 minutes. Finally, add salmon, stir gently to combine, and cook for 1 minute to warm through.
3.

Divide among serving bowls and top with cucumber, extra spring onion and coriander leaves.