2 tbsp vegetable oil
3 garlic cloves, roughly chopped
½ onion, diced
½ carrot, finely diced
200g (7 oz) baby spinach
200g (7 oz) skinless salmon fillet, cut into small dice
3 eggs, lightly whisked
4 cups cooked mixed rice grains
2 tbsp fish sauce
1 tbsp soy sauce
½ tsp ground white pepper
¼ cup finely sliced spring onion (scallions)
¼ cup bean shoots
lime wedges to serve
Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the garlic, onion and carrot. Stir-fry for about a minute. Then add the baby spinach. And stir-fry for half a minute or until the spinach has wilted. Then add the salmon and stir-fry for another half a minute. Now push all the ingredients to the side of the pan. Add the remaining tablespoon of oil to the empty side of the pan. Then pour the eggs into the oil. Use a spatula to spread the eggs out as much as possible to form a rough omelette. Allow to set for half a minute before scrambling and mixing the egg through the rest of the salmon and vegetables.
Now add the rice, fish sauce, soy sauce and white pepper. Mix until well combined. Toss through the spring onion and beans shoots. Remove from heat and serve with lime wedges.