Spicy Salmon Rice

Ingredients

• 225g Rice, Basmati, Cooked, Average
• 30ml Sauce, Soy, Light, Amoy
• 200g Salmon, Pink, Canned, John West
• 2 Tbsps/30ml Oil, Sunflower, Average
• 200g Broccoli, Green, Boiled, Average
• 2 Eggs/116g Eggs, Medium, Average, Weight with Shell
• 20g Five Spice, Powder, Sharwood's

Method

1. Heat half the oil in a wok and stir-fry the cooked rice.

2. Sprinkle over 2tbsp of 5-spice powder; add cooked broccoli, salmon and soy sauce. Stir-fry until heated thoroughly.

3. Heat remaining oil in a separate non-stick pan and add the beaten egg, cook until almost set.

4. Add the egg to the stir-fry and mix together with a fork to break up.