Smoked salmon with curried rice
White basmati rice, dry
½ small, thinly sliced
Cooked Mixed Vegetables
90 g, frozen
1 tablespoons, chopped, plus extra leaves to garnish
Egg, whole, raw
1 medium, raw, hard boiled, quartered
½ medium, to serve
1 portion(s), to serve
- Cook the rice to pack instructions, until just tender. Drain well.
- Heat the oil in a frying pan over a medium-high heat. Cook the onion, stirring, for 3 minutes or until softened. Add the curry powder and cook, stirring, for another 30 seconds or until fragrant.
- Add the cooked rice and mixed vegetables to the pan and cook, stirring, for 3 minutes or until the vegetables are heated through.
- Flake the salmon and add to the rice with the chopped coriander and gently fold to combine. Top with the egg and extra coriander and serve with the salad and lime wedge on the side.