Ingredients

1 Cup SunRice Jasmine Rice (Cooked as per instructions on the back of pack)
Oil
1 clove garlic, crushed
1 tspn crushed ginger
2 rashers bacon, diced
1 carrot, sliced
5 snowpeas
2 large mushrooms, sliced
pepper to taste
200g tin pink salmon, drained
2 tblspn sweet chilli sauce
1 tblspn soy sauce

Instructions

• Heat oil in wok.
• Stir fry the garlic, ginger and bacon until lightly browned.
• Add the snowpeas and carrot. Fry for a few minutes until the vegetables are partly cooked.
• Add mushrooms and pepper to taste.
• Finally add the pink salmon with sweet chilli sauce and soy sauce.
• Stir fry for about 5 minutes until sauce has reduced a little and vegetables are cooked.
• Cook rice as per directions on pack.
• Serve stir fry with rice.

Tips

• Boil or microwave the snowpeas and carrot for a short time to reduce the time in cooking.

Variations

• Asian green vegetables can also be used.
• If you like it spicy, add dried or fresh chillies.