Soy-marinated salmon with fried rice

Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.

Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tbs peanut oil and 1 tsp sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.

Whisk together egg, fish sauce and remaining 1 tsp sesame oil in a small bowl. Heat 1 tbs peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.

Wipe wok clean with paper towel and return to heat. Add 2 tbs peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.

Drain salmon. Heat remaining 2 tbs peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.

Divide fried rice among plates and top with salmon and chilli to serve.