John Myers
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Egg and Vegetable Fried Rice with Two Types of Trout
The perfect egg and vegetable fried rice with two types of trout recipe with a picture and simple step-by-step instructions.
- 200 g Yesterday’S egg and vegetable fried rice (See my recipe: *))
- 1 Rainbow trout approx. 200 g frozen
- 1 Salmon trout approx. 400 g frozen
- 20 g Seasoned salt **)
- 2 tbsp Sunflower oil
- 4 Pieces of lemon
Egg and vegetable fried rice with two types of trout
- Heat the egg and vegetable frying rice in the microwave for serving. Thaw the trout, wash thoroughly under cold water, pat dry with kitchen paper and season inside and out with the accompanying salt. Spread sunflower oil (2 tbsp) in the aluminum bowl provided, place the two trout on top, bake in a preheated oven at 200 ° C for about 20 minutes and remove. Halve the trout, divide between 2 plates and drizzle with the gravy. Firmly press / squeeze the heated fried egg and vegetable rice into a cup that has been rinsed with cold water and turn it onto the plate. Serve fried egg and vegetable rice with trout, garnished with lemon wedges.
Note:
- *) Sausage-vegetable skewers with egg-vegetable-fried rice and peanut sauce **) Seasoning salt inside the trout pack and consisting of: salt, onion powder, paprika powder, black pepper, garlic powder, white pepper, dill and celery.
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