Ching He Huang's Smoked Salmon Egg Fried Rice #LeithsTakeovers

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Ching He Huang's Smoked Salmon Egg Fried Rice #LeithsTakeovers

Image credit Kyle Books and Tamin Jones.

We're joined by our wonderful guest chef and author of Wok On this week, Ching He Huang. Ching is here to inspire you to recreate your favourite Chinese dishes from home and first up is her simple smoked salmon and egg fried rice. Time to fire up the wok. #LeithsTakeovers

I always cook more rice so I have some left over for this easy and super delicious dish. Just fire up the wok, add oil, fry some spring onion, pour in a few beaten eggs, stir to scramble, then add the rice and toss together well, adding in chunky slices of your favourite smoked salmon, then season with soy sauce, black pepper and a small dash of toasted sesame oil for nuttiness and you’re done! For a zingy fiery note, a small drizzle of sriracha or your favourite chilli oil will
wrap the whole dish up nicely.

For a vegan version, swap the smoked salmon for smoked tofu strips and sliced fresh shiitake mushrooms, it will be just as delish!


Serves 2

Smoked Salmon and Egg Fried Rice
1 tablespoon rapeseed oil, plus 1 teaspoon
2 large spring onions, finely sliced
3 eggs, lightly beaten
350g cooked and cooled jasmine rice
100g whisky oak-smoked Scottish salmon, torn into large strips
1–2 tablespoons tamari or low- sodium light soy sauce
large pinch of freshly ground black pepper
1⁄2 teaspoon toasted sesame oil 1 teaspoon sriracha chilli sauce (optional)


  1. Heat a wok over a high heat until smoking, add the 1 tablespoon of rapeseed oil and give the oil a swirl.
  2. Add the spring onions and stir-fry for a few seconds, then add the beaten eggs and stir-fry for 1 minute to scramble into small moist pieces. Push the eggs to one side.
  3. Add the 1 teaspoon of rapeseed oil and the jasmine rice to the wok and fry together for 1 minute, then add the smoked salmon and toss until all the ingredients are thoroughly combined.
  4. Season with the tamari or light soy sauce, black pepper and sesame oil and toss together well.
  5. Serve immediately with some sriracha chilli sauce, if you like.

Book Credit: Wok On by Ching-He Huang is published by Kyle Books £20,00,, Photography by Tamin Jones

Buy a copy of Wok On here.

Ching-He Huang

Author: Ching-He Huang

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