*This post is kindly sponsored by Lee Kum Kee*
Have you been lacking dinner inspiration recently? Not to worry, I’ve got your meal tonight sorted for you.
I have always been a fan of adding soy sauce to a stir fry meal and my sushi gets drenched in the sauce when I have it! So when Lee Kum Kee challenged me to create a recipe with their sauces I jumped at the opportunity to experiment!
Calling all foodies, this is a recipe not to miss…
Makes four portions
4 tbsp Coconut Sugar
6 tbsp Double Deluxe Soy Sauce
2 Cloves of Garlic
1 tbsp Root Ginger
Fresh Cracked Black Pepper
Special Fried Rice
4 Handfuls Brown Rice
2 tbsp Light Soy Sauce
(Amount to taste)
Free Range Eggs (one egg per serving)
1 tbsp Oil
- Grate a tablespoon of fresh ginger, crush the garlic cloves, add 10-15 cracks of black pepper and the rest of the ingredients for the sauce. Lie the salmon, skin up, in the sauce to marinate.
- Leave them there for a minimum of 30 minutes (you can always leave them in the fridge overnight if you have time).
- Put the salmon under the grill and leave there until cooked through. I usually go by the colour change of the salmon. I flip the filet of fish when the sides have changed from orange to pink and take out once the skin has crisped.
- While this is happening cook the brown rice (I always overcook mine so the rice is light and fluffy!)
- Pour the oil and chopped vegetables into a frying pan and add the boiled rice once it’s been drained.
- Add the eggs and stir until the mixture is even and the egg looks dry.
I have recently found a love for grilling salmon over cooking it in the oven, steaming it or frying it. It is soft, naturally flavoursome and, if you marinate it beforehand in my sauce, you’ll be wanting to go back for seconds!
I used Double Deluxe soy sauce as it is recommended for fish and prawns and has a stronger taste. I used the light soy sauce in the rice as it is best in rice dishes. Did you know there are so many different types of soy sauces? I definitely didn’t! I’ve only ever had light and dark soy sauces in my kitchen to cook my food with or season with after.
I hope you guys enjoy this one. This is my go-to rice dish when I’m craving grains and happily swap rice for noodles.
Let me know what foods or meals you like adding soy sauce to and if you’ve tried Lee Kum Kee before, I’d love to hear from you guys.
The 129 year old family-owned brand has a range of soy sauces. You thought you only had the choice between light or dark? Think again!
Awaken your soy senses with Lee Kum Kee and their five different soy sauces, stocked at all the major supermarkets.
Until next time,