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Rice with salmon and egg

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Ingredients for 2 servings:

  • 2 salmon fillets
  • 200 g rice
  • 3 eggs
  • 100 ml soy sauce
  • 1 shot of water
  • some olive oil
  • 1 dashes lemon juice
  • some parsley
  • salt and pepper
  • some oregano
  • possibly paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and delicious

Cook the rice according to the package instructions. Fry the salmon fillets, breaking them up as they go, and season with salt, pepper, and lemon juice. Whisk the eggs and season with salt, pepper, and paprika, then scramble them with the salmon. Mix the soy sauce, oregano, lemon juice, salt, pepper, and parsley with a little water and pour the mixture over the cooked rice. Serve with the salmon and scrambled egg mixture and parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rice with salmon and egg