Authentic Asian Sauces
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Japanese Seasoned Rice with Salmon, Wild Mushrooms and Dried Scallops
What You Will Need
Ingredients
- Salmon 150g (Diced)
- Dried scallops 5 pcs (Softened and steamed)
- Shiitake mushrooms 100g
- White mushrooms 60g (Sliced)
- Enoki mushrooms 80g (Sliced)
- Carrots 50g (Chopped)
- Pearl rice 300g
- Green onion, a little (Chopped)
Marinade
- Lee Kum Kee Supreme Authentic First Draw Salt Reduced Soy Sauce 1 tbsp
- Lee Kum Kee White Peppercorn Powder, a little
- Cornstarch 1 tsp
Seasoning
- Lee Kum Kee Supreme Authentic First Draw Salt Reduced Soy Sauce 2 tbsp
- Lee Kum Kee Premium Mushroom Powder 1 tsp
- Water 300ml
Made with
Lee Kum Kee products
How to make it
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Wash and Drain the pearl rice. Marinate the salmon with the seasonings and set aside.
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Heat the wok with oil, stir-fry all the mushrooms over medium heat until golden colour. Add the pearl rice, dried scallops, and carrot cubes and stir-fry well . Add Supreme Authentic First Draw Salt Reduced Soy Sauce and Premium Mushroom. Put the mixture to rice cooker. And add 300ml of water to the rice cooker. Cook for about 25 minutes until the water is absorbed. Put the marinated salmon and continue cooking until the rice is fully cooked.
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Top with chopped green onions and serve.
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Nutrition Value :
• Salmon is rich in fatty acids and proteins, and it helps to supply the body with essential Omega-3, DHA, beta-carotene, and minerals, assisting office workers and students in brain health and memory retention.
Nutrition Facts Per Serving :
• Calories 311kcal
• Protein 13g
• Sodium 452mg
Nutrition information is provided by Nutritionist Arlene-Frances Wu
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