- 2 large eggs
- 2 tbsp milk
- Knob of butter
- 150g basmati rice
- Pinch of salt
- 1 tbsp vegetable oil
- 1 tsp finely chopped fresh red or green chilli
- 1 red pepper, deseeded and chopped
- 1 bunch spring onions, trimmed and sliced
- 80g frozen peas, thawed
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 100g smoked salmon, cut into strips, or flaked cooked salmon fillet
- Freshly ground black pepper
- Mint leaves, to garnish
- Beat together the eggs and milk. Melt the butter in a non-stick frying pan and add the egg mixture, cooking to make an omelette. Turn it out onto a plate and set aside.
- Cook the rice in lightly salted boiling water for 8-10 minutes, until tender.
- While the rice is cooking, heat the vegetable oil in a large frying pan and gently fry the chilli, red pepper and spring onions until softened – about 5-6 minutes. Stir in the peas, turmeric and cumin.
- Drain the rice thoroughly and add it to the frying pan, stirring it through. Next, slice the omelette and add to the pan. Finally add the salmon and stir it through gently. Season with a little salt and black pepper. Share between two serving plates and serve, garnished with mint sprigs.
Tip: Try using 1 tsp medium curry powder instead of the turmeric and cumin. For a meaty alternative use chopped cooked turkey, chicken or gammon.
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