Seafood Fried Rice

This is a great way to use up any left-over steamed rice! For a nuttier texture, when you cook the rice, try adding about ¼ cup of long grain brown rice. Brown rice takes a little longer to cook, so give it a head start of about 10 minutes, then stir in the white rice. 

What you need

  • 4 frozen Dory fillets, defrosted
  • 1 tablespoon finely grated ginger
  • 2 teaspoons minced garlic
  • 2 spring onions, trimmed
  • 250 grams (about 3 ½ cups) sliced mushrooms
  • 400 grams stir-fry vegetable mix
  • 4 cups cooked rice
  • 1 teaspoon minced chilli or sambal oelek
  • 2 limes, juiced
  • 2-3 tablespoons chopped fresh coriander (optional)

How to make it

  • Pat the fish fillets dry with a paper towel. Cook in a lightly greased pan for 3-4 minutes each side. Set aside and keep warm.
  • Head a dash of oil in a wok and cook the ginger, garlic, spring onions and mushrooms for 2-3 minutes until soft. Add the stir-fry vegetables and cook a further 2-3 minutes over a high heart so that the vegetables simply re-heat.
  • Add the rice and cook for a further 2-3 minutes until piping hot. Add the chili and lime juice. Then stir-fry until heated through. 
  • Flake the fish into large pieces and gently toss through the rice with the coriander.
Tip: Try adding grated lime rind or chopped mint in place of salt

 

Serves 4