Long Grain Rice with Smoked Salmon and Chicken

Rating: 2.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Heat 1-2 tbsp. oil in a wok and lightly brown the salmon on both sides. Remove skin and bones, finely shred. Cut chicken into thin strips and mix with marinade.

2. mix eggs, season with salt and glutamate. Cut lettuce leaves into 5 mm wide strips.

Heat 1 tbsp oil in a wok, pour in eggs and mix with chopsticks or a fork so that they form small flakes. Set aside on a plate. Wipe wok clean and pour in 2 tbsp oil. Stir-fry the chicken in it. When cooked, remove and set aside. 4.

4. wipe the wok clean and heat 3 tbsp oil. Roast the chopped leek in it, but do not let it brown. Add long grain rice and stir-fry, mixing gently but thoroughly. Add salmon and chicken and stir-fry until cooked through. Season with salt, pepper and glutamate.

5. finally, stir in the eggs and lettuce strips, stir-fry again briefly before serving.

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