Serves 3
Gluten Free, Dairy Free, Meal Prep Friendly, High Protein
What you need
- thumb-sized piece root ginger, grated
- 2 garlic cloves, grated
- 2 tbsp. tamari sauce
- ½ tbsp. rice wine vinegar
- 2 tbsp. olive oil
- 1 carrot, sliced or diced – your choice
- 3.5 oz. (100g) Romano flat green beans, topped & tailed, chopped in half or small slices – your choice
- 3.5 oz. (100g) baby corn – whole or sliced in half
- 2 skinless salmon filets
- 8.8 oz. (250g) cooked brown rice
- 2 eggs
- hot sauce, to serve
Optional:
- spring onion, chopped, for garnish
- your favourite hot sauce
What you need to do
Mix the ginger, garlic, tamari sauce and vinegar together in a small bowl, and set aside.
Heat a large frying pan or wok over medium heat. Add 1 tablespoon of the olive oil to the wok, adding the vegetables and salmon. Sauté the salmon for 2 minutes on each side. Add the rice into the wok, stir to combine, flaking the cooked salmon into smaller pieces. Now push everything to the side of the pan.
Add the remaining oil to the wok, crack in the eggs, stirring until scrambled. Once cooked, stir the eggs through the rice and pour over the ginger and garlic sauce. Allow the mixture to simmer gently for 2-3 minutes.
When ready to serve, divide the mixture into bowls and top with a drizzle of your favourite hot sauce.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 10 mins | 398 | 18 | 32 | 29 | 2 |