World Cuisine

  • 5 tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 1 red onion, thinly sliced
  • 1 carrot, cut into matchsticks
  • 50 g (2 oz) peas, defrosted if frozen
  • 500 g (1 lb) cooked Jasmine Rice (see page 126), refrigerated overnight
  • 125 g (4 oz) can wild salmon, drained, flaked
  • 1 cm (½ inch) piece of fresh root ginger, peeled, finely shredded
  • 1½ tablespoons light soy sauce
  • 4 large eggs
  • 4 tablespoons vegetable stock or water
  • 1⁄8 teaspoon ground white pepper
  • 4 lime slices, to serve
  • coriander leaves

Heat 1 tablespoon of the oil in a wok or large frying pan and stir-fry the garlic over a medium heat for 1–2 minutes or until the garlic has lightly browned. Add the onion, carrot and peas and cook for 3–4 minutes. Add the rice, salmon, ginger and soy sauce and stir for another 4–5 minutes. Taste and adjust the seasoning. Divide into 4 portions and keep warm.

Beat the eggs, stock and pepper in a bowl. Divide into 4 portions.

Heat a nonstick frying pan over a medium heat and brush with a little oil. Pour in 1 portion of the egg mixture, and swirl the pan to form a very thin omelette. Cook for 1–2 minutes or until almost set. Flip and lightly brown the other side.

Place 1 portion of the fried rice on one half of the omelette and fold the other side of the omelette over it. Keep it warm while making the remaining 3 omelettes in the same way. Place an omelette on each serving plate. Garnish with coriander leaves and add a slice of lime to each plate. Serve with salad, steamed or stir-fried vegetables.

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