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Brown Rice with Yuzu and Salmon

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    45mins

Healthy Fusion Rice or Noodle Seafood Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • Salmon fillet 2pcs
  • Five grain rice 200g
  • Corn 30g
  • Carrot 30g
  • Eggs 2pcs
  • Avocado 1pc

Marinade

  • Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp
  • Lee Kum Kee Black Peppercorn Grinder (A little)
  • Olive oil 2 tbsp

Seasoning

  • Lee Kum Kee Salt Reduced Oyster Sauce 3 tbsp

Dressing

  • Yuzu 3 tbsp
  • Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp
  • Lemon juice 1 tbsp

Made with
Lee Kum Kee products

Salt Reduced Oyster Sauce 235G

Oyster Sauce

Salt Reduced Oyster Sauce
Black Peppercorn Grinder

Spice

Black Peppercorn Grinder

How to make it

  1. Remove the scales from the salmon and marinate for 15 minutes.
  2. Steam the five grain rice with 220ml of water and set aside.
  3. Heat oil in a wok, scramble the eggs until half-cooked. Add the five grain rice, corn and carrot and stir-fry well. Then add the seasoning and stir fry to break up any clumps.
  4. Heat a wok and pan fry the salmon over low heat until fully cooked, then put it on top of the fried rice, brush on the yuzu oyster sauce dressing. Put the avocado slices on the side.

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