Seared Salmon and Prawn Fried Rice

• •
  5.2 oz Salmon
• •
  7 oz Shrimp
• •
  1 tbsp Vegetable Bouillon Cube, Dry
• •
  1 tbsp Garlic powder
• •
  1 tsp Sesame Oil, Toasted
• •
  2 Egg, Whole, Large(88g)
• •
  1 Yellow Onion(110g)
• •
  1 Garlic(3g)
• •
  2 Green Onion (Scallion)(30g)
• •
  2 Carrots(122g)
• •
  2 cup Rice, White, Long-Grain
• •
  0.5 cup Peas, Sweet, Frozen
• •
  0.5 cup Corn, Sweet, Canned, Drained
• •
  2 tbsp Soy Sauce, Low Sodium
• •
  2 tbsp Chinese cooking wine (Shaoxing)
• •
  finely sliced spring onion ( to serve)

Instructions

1. 1Season the salmon fillets and prawns with half the vegetable stock powder and half the garlic powder, rubbing evenly over all sides. Set aside.
2. 2Heat 1 teaspoon sesame oil in a large wok or nonstick pan over medium-high heat until shimmering. Add the salmon fillets and cook 4–5 minutes on the first side until golden and crispy. Flip and cook 3–4 minutes more until the flesh flakes easily. Transfer to a plate. Add the prawns to the same pan and cook 2–3 minutes until pink and opaque throughout. Remove and set aside with the salmon.
3. 3Add another teaspoon of sesame oil to the pan over medium-high heat. Pour in the whisked eggs, breaking them up with a spatula, and cook 2 minutes until just set and lightly golden. Remove and set aside.
4. 4Add the remaining sesame oil to the pan over medium-high heat. Add the brown onion, crushed garlic, and half the green onions. Cook 2–3 minutes, stirring often, until the onion is translucent and garlic is fragrant. Add the carrots and cook 2 minutes more until beginning to soften.
5. 5Pour in the soy sauce and Chinese cooking wine, stirring to deglaze the pan. Add the pre-cooked rice, frozen peas, and sweet corn kernels. Stir-fry 3–4 minutes over medium-high heat, tossing frequently, until the rice is heated through, peas are warmed, and everything is evenly coated in the sauce.
6. 6Remove the pan from heat. Flake the cooked salmon and fold it in along with the prawns and reserved eggs. Drizzle with the extra teaspoon of sesame oil and toss gently to combine without breaking up the salmon too much.
7. 7Divide the fried rice evenly into 4 airtight meal-prep containers while hot. Top each portion with the remaining sliced green onions and finely sliced spring onion to serve.