This one is good for students or pack lunches. Easy to prepare, quick to cook and all done in a rice cooker. It’s nutritious, healthy and will delight anyone who enjoys salmon – the hero of the dish.
AuthorHungry PandaDifficultyBeginnerCombine the water, oyster sauce, soy sauce, honey and white pepper. Mix well.
Add uncooked rice to the rice cooker inner bowl and fill to the LONG GRAIN or WHITE RICE level 2 water line (for 2 cups of uncooked jasmine rice).
Lay salmon fillet on the rice. Close the rice cooker lid and cook using the LONG GRAIN, WHITE RICE or similar function.
Whilst that is cooking in a bowl scramble the eggs well.
When the rice is cooked add the scrambled eggs to the rice cooker bowl and close the lid to leave on KEEP WARM for another 5-10 minutes.
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
Serve immediately and top with chopped spring onions, sesame seeds, furikake, parsley. chilli sauce, etc., if desired.
Ingredients
Directions
Combine the water, oyster sauce, soy sauce, honey and white pepper. Mix well.
Add uncooked rice to the rice cooker inner bowl and fill to the LONG GRAIN or WHITE RICE level 2 water line (for 2 cups of uncooked jasmine rice).
Lay salmon fillet on the rice. Close the rice cooker lid and cook using the LONG GRAIN, WHITE RICE or similar function.
Whilst that is cooking in a bowl scramble the eggs well.
When the rice is cooked add the scrambled eggs to the rice cooker bowl and close the lid to leave on KEEP WARM for another 5-10 minutes.
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
Serve immediately and top with chopped spring onions, sesame seeds, furikake, parsley. chilli sauce, etc., if desired.
Notes
This can easily be made with fresh salmon, leftover cooked salmon, or tinned salmon.
If you want vegetables then add frozen peas and carrots to the rice cooker at the same time as the scrambled eggs and let them heat through.