Egg-fried rice with haddock
You can make this egg-fried rice with haddock from scratch or with leftover rice and grilled fish. It’s easy, yummy, dairy- and gluten-free – ideal for brunch or lunch.
Ingredients
Method
- First grill or poach the fish, then put set aside to cool. (This can be done well ahead!)
- Finely chop the spring onions and ginger.
- Heat the oil in a wok then stir-fry the spring onion and ginger for 3 minutes.
- Cut the green beans into small pieces, then add to the wok. Add the soy sauce and the vinegar. Stir-fry for another 2 minutes, then add the rice and a drop of water.
- Stir for a couple of minutes, then pull the rice & veggies to one side in the wok. Add a drop of oil and the egg.
- Let the egg cook a bit, then mix it well with the rice. If you prefer the egg chunkier, allow it to set, then break it up with the wooden spoon and mix with the rice.
- Flake the fish and gently fold in the rice. Let the fish pieces warm through for a couple of minutes.
- Add the sesame oil and chopped herbs, stir for a few seconds, then serve with the sesame seeds scattered on top.