Ingredients

Marinade

• 1 tablespoon chives, chopped
• 1 tablespoon parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 teaspoons sambal oelek
• juice and rind of 1 lime
• 300-400 grams hot-smoked salmon, flaked

Rice

• 5-6 spring onions, trimmed and chopped
• 2 tablespoons minced fresh ginger
• 2 tablespoons chopped garlic
• 1 bunch bok choy, sliced
• dash sesame oil
• 2 cups cooked jasmine rice (preferably cold)

Method

1. Mix together the marinade ingredients in a bowl and add the flaked smoked salmon. Toss well and cover for at least 15 minutes to marinate.
2. In a hot work, stir fry the spring onions, ginger, garlic and bok choy in a dash of sesame oil until the greens begin to soften. Set aside.
3. Add the rice and 2 teaspoons salt and stir-fry until hot.
4. Return the vegetables to the wok with the smoked salmon and marinade and toss lightly to combine. Once hot, serve.