The Batch Lady salmon fried rice recipe with frozen veg – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady salmon fried rice By You Magazine - February 23, 2020 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. Danielle Wood SERVES 4 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. Want more Batch Lady recipes Buy the time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved