BLACK VENUS FRIED RICE WITH TERIYAKI GRILLED SALMON
Silverbeet (Swiss Chard) is about the only thing still going strong in the vegetable garden at the moment, so I was looking for inspiration to use it in a recipe.
Then I remembered the Black Venus Fried Rice that Maggie Lynch made in her cooking class which I attended recently (see previous post). So I decided to make her dish, using Silverbeet instead of Kale, without the nuts (as I forgot them) and I doubled the recipe as I was feeding 5 people with Grilled Teriyaki Salmon on the side.
Here are the ingredients and quantities I used.
Ideally the Rice should be cooked the day before and be cold for frying.
- 500g of precooked Black Venus Rice (Biona brand – it takes 45 minutes to cook!)
- 4 organic Eggs – beaten
- Big bunch of Silverbeet, shredded including the nice parts of the stems
- 2 Tomatoes, seeded and sliced
- 5 teaspoons of Fish Sauce
- 6 teaspoons of Tamari Soy Sauce
- 1 teaspoon of Coconut Sugar
- Good grinding of Black Pepper
- 2 smallish Onions, halved and sliced thinly
- 1 bunch of Spring Onions, cut into 2 cm lengths
- 1 Red Chilli, finely diced (I left the seeds in)
- 2 tablespoons of Pure Sesame Oil
- 1 tablespoon of Coconut Oil
- 100g Frozen Petit Poi
- 100g tinned Sweet Corn – drained
- Large handful of Corriander – finely chopped
Heat a large deep sided frying pan and melt the Coconut Oil in it. Add the beaten egg and lightly cook, until it moves around the pan. Flip it over with a spatula and cook the other side for a minute and then turn it out onto a plate and roll it up like a swiss roll. Allow it to cool, then finely slice it into thin ribbons. Keep to one side.
Add the shredded Silverbeet and stir it around until it wilts, there will be enough oil in the pan from the omelette. Take it out of the pan and put aside.
Add the Pure Sesame Oil to the hot pan and add the cold Black Venus rice straight away. Stir it around for a minute or so then add the Tomatoes. Stir again for a minute, then add the Fish Sauce, Tamari Soy Sauce, ground Black Pepper, and the Coconut Sugar. Give everything a good stir.
Add the Onion, Spring Onion, Peas, Sweet Corn and Chilli and cook gently while mixing everything around.
Taste for seasoning. The Fish Sauce and Tamari will be salty, so you wont need to add any extra salt.
Serve with the Egg Ribbons and chopped Coriander sprinkled over the top.
I served this with Grilled Teriyaki Salmon.
Marinade your Salmon fillets in the Teriyaki sauce for a couple of hours.
Cook in a hot grill until nicely brown on top. You do not need to turn them, by the time the top has browned nicely, the inside will be perfectly cooked.