Thai fried rice with salmon
- 3 rashers short-cut rindless bacon
- 2 stalks celery
- 2 spring onions
- 3 large gai lan (Chinese broccoli) leaves
- 1 vine-ripened tomato
- 2 Lebanese cucumbers
- 1 lime
- 2 x 200g pieces skinless, boneless salmon fillets
- 80ml (1/3 cup) peanut or vegetable oil, plus extra, to rub
- 2 tbs oyster sauce
- 1 clove garlic
- 2 x 250g packets Tilda Steamed Brown or White Basmati Rice (see Top tip)
- 2 eggs
- 1 tbs soy sauce
- 1 tbs fish sauce
- Bean sprouts and coriander sprigs, to serve
Preheat grill to high. Meanwhile, cut bacon and celery into 5mm pieces. Thinly slice onions, reserving green part for salmon and white part for rice. Thinly shred gai lan. Cut tomato, cucumbers and lime into thin wedges.
Line an oven tray with foil, then lightly grease. Cut each salmon fillet widthwise into 4 slices, then rub lightly with extra oil. Place slices together on tray, brush with oyster sauce, then scatter with half the reserved green part of onions.
Grill fish for 4 minutes or until almost cooked through. Meanwhile, heat a wok over medium heat. Add 2 1/2 tbs oil and bacon, and stir-fry for 3 minutes or until golden. Add celery and crush garlic over. Stir-fry for 2 minutes or until starting to soften. Add tomato and white part of onions, and stir-fry for 2 minutes or until tomato is soft. Add rice and stir-fry for 3 minutes or until warmed through.
Push rice to one side of wok. Add remaining 1 1/2 tbs oil to other side. Whisk eggs, add to oil side of wok, then cook, stirring with 2 chopsticks, until scrambled and set. Add gai lan and soy and fish sauces, then stir-fry with rice and eggs for 1 minute or until gai lan is wilted.
Divide rice among bowls and top with salmon, bean sprouts, coriander and remaining green part of onions. Serve with cucumber and lime wedges.