Ready in about: 20 minutes | Serves: 4
Ingredients
1 lb. Rice
1 lb. Chicken broth
1 lb. Smoked salmon
6 Egg
2 Onion
1 Lemon
1 Chili pepper
2 oz Sour cream
2 fl. oz Olive oil
2 oz Butter
1 oz Cilantro
2 tsp Ginger
2 Garlic, cloves
1 Bay leaf
1 tbsp Parsley
Pepper black ground, to taste
Directions
Boil the eggs.
In a deep-frying pan in a mixture of butter and olive oil, fry finely chopped onion to a state of softness. Add finely chopped garlic and ginger and fry them with onions until a characteristic garlic smell appears.
Add the rice to the pan and fry it, stirring, until it is well saturated with oil. Fill with hot chicken broth, salt to taste and leave to cook over low heat, stirring occasionally.
Pour some water into another skillet, crumble up smoked salmon, add bay leaf and chopped parsley. Simmer for five minutes, stirring occasionally.
Coarsely chop the cilantro, chop the chili pepper and boiled eggs into thin ringlets. As soon as the rice is cooked, mix it, not removing from the heat, with chopped cilantro, chili pepper, salmon and salmon broth, eggs, sour cream, and lemon juice. Salt-pepper, mix, hold on the fire for another minute and serve.
Nutritional info per serving: Calories: 175 Kcal
Fat: 7.5 g. | Protein: 7.6 g. | Carbs: 19.4 g.