Ingredients 4 Scottish Salmon Fillets 2g Chilli Powder 1g Ground Ginger 40ml Soy Sauce 40ml Sweet Chilli Sauce Zest and juice of 1 Lime 250g sachet Cooked Basmati Rice 150g pack Sweet Peppers 4 Spring Onions 2 Cloves of Garlic 1 medium Carrot 40g Frozen Peas 2 level tsp Chilli Flakes 5g Fresh Coriander Scottish Rapeseed Oil to fry Method Mix the chilli powder and ginger together, sprinkle over the salmon fillets and put to one side.
Now empty the rice into a bowl and, using your fingers, separate the grains. Once peeled, thinly slice the carrot and garlic.
Then thinly slice the spring onions and peppers, being sure to remove any seeds and white pith. Mix in with the rice. Stir fry the rice and vegetables in an oiled wok for about 8 minutes..
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