It seems that Master C isn’t the only picky eater in our family. As my mum is keen to remind me, I went through my own fussy patch when younger and for quite a while the only two things I would eat were mushroom soup and baked beans. Cold. Neither sound particularly great cold, but when you consider how fussy some kids can be about mushrooms also a surprising choice.
We’re still struggling to get Master C to put any non-bread food past his lips at meal-times, but luckily Little Miss C seems to have put her fussy days behind her (let’s hope I’m not tempting fate by saying that!) and is keen to try lots of new things now. She’s always liked mushrooms so when asked to try out this Salmon, Shiitake and Mixed Mushroom Egg Fried Rice I was rather keen. Especially since it also seemed like a meal that included so many important food groups in one recipe – how many opportunities do you get to get oily fish, protein and vegetables into one dish?
Salmon, Shiitake and Mixed Mushroom Egg Fried Rice
Prep: 10 mins
Cooking: 20 mins
- 175g/6oz Jasmine rice
- 100g/4oz frozen peas
- 350g/12oz organic salmon fillets
- 30ml/2tbsp groundnut oil
- 350g/12oz sliced mixed mushrooms such as closed cup mushrooms, open cup mushrooms, Portobello, shiitake mushrooms
- 3 eggs, beaten
- 45ml/3tbsp light soy sauce
- 15ml/1tbsp sesame oil
- juice of half a lemon
1. Cook the rice in boiling salted water for 10 mins or until tender. Add the peas for the final 2 mins of cooking time. Drain in a sieve and set aside.
2. Place the salmon in a frying pan, add 90ml/6tbsp water and bring to the boil. Cover and simmer for 8 mins or until the fish is opaque and cooked through. Transfer to a plate, remove any skin and break the flesh into flakes. Set aside.
3. Heat a wok over high heat and add half the oil. Beat the eggs and add to the pan, cook, stirring until the egg is scrambled. Transfer to a plate. Wipe out the wok, return it to the heat and when hot, add the remaining oil. Add the mushrooms and stir fry for 2 mins until softened. Add the rice, peas, salmon, eggs, soy sesame and lemon juice and gently stir to mix. Heat until piping hot before serving.
I struggled to get hold of any shiitake mushrooms in any of our local supermarkets so instead made do with portobello and closed cup mushrooms. We also used vegetable oil rather than groundnut oil (which we never have in due to Mr C’s allergies) and also used dark soy sauce as that’s what we usually buy.
One thing I really liked about this dish is how simple it was to prepare, even if it did seem to mean using every pan we own! Cooking fish can scare me at times – mainly because I’m always worried that I won’t cook it long enough and it’ll still be raw when people get to the middle of a piece. The fact that you break the salmon into flakes part way through the cooking means that you can check it’s all cooked through properly at that stage and put it back in the pan if necessary.
They always say that the proof is in the eating and the clean plates from Mr C and myself were a clear sign of a good meal! LMC made an excellent effort and only admitted defeat a few spoonfuls from the end. She said she’d really enjoyed it though and did have some leftovers the next day for her tea which she ate fully.
As for Master C – well… Have I mentioned he pretty much only eats bread these days?
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