- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Effort: easy
For the omelette
- 3 eggs
- 1 tbsp toasted sesame seeds
- 2 tsp tamari or soy sauce
- 2 tsp sunflower oil
For the rice
- 1 tbsp sunflower oil
- 1 red onion, very finely sliced
- 75 g shiitake mushrooms, sliced
- 1 tbsp ginger, grated
- 2 cloves garlic, grated
- 1 red chillies, de-seeded and finely sliced
- 400 g organic salmon, skinned & cubed
- 400 g cooked brown basmati rice
- 1 tbsp lime juice
- 1 tbsp tamari or soy sauce
- 1 tbsp toasted sesame oil
- 100 g spinach leaves, roughly chopped
- 25 g watercress, roughly chopped
- handful coriander
1. Whisk together the eggs, sesame seeds and soy. Heat a little of the oil in a crepe pan if you have one or a large non-stick frying pan if you don't. Pour over just enough egg mix to cover the bottom of the pan. You will need to lift up the pan and tilt it to get a nice even covering. Pour any excess back into the remaining egg mix.
2. When the omelette is cooked, tip it out and lay on a plate. Repeat this process with the rest of the mixture. Keep laying the pancakes on top of each other. When you have finished roll up the whole pile tightly. Set aside while you prepare your rice.
3. Heat the oil to smoking hot in a large wok. Add the onion and fry for one minute. Next add the mushrooms and fry for another minute. Then add the ginger, garlic and chilies. Continue to fry for a few seconds and then add the salmon. Try not to stir too much at this point as the fish will break up. After a minute add the cooked rice and mix well. Next add the lime, tamari and sesame oil and mix again.
4. With a sharp knife very finely shred the egg pancakes. Add them to the pan with the spinach and watercress. Stir for a few seconds until the egg is mixed through and the greens have wilted. Serve piping hot in large bowls with sprigs of coriander and a wedge of lime.
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