Sang Choi Bao – a delicious recipe with rice, olive oil, carrot, zucchini, celery, corn. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook the rice in a small saucepan of boiling water for 10 to 12 minutes or until just tender and then drain well and set aside.
2
Meanwhile heat eh oil in a medium non-stick frying pan on medium to high heat and add the carrot, zucchini, celery, corn and garlic and cook stirring often for 3 to 4 minutes or until the vegetables are just ender and the add the lemon juice and soy sauce and toss to combine and set aside.
3
Put the rice and vegetables mixture in a large bowl and add the salmon and season with pepper and toss to combine.
4
Divide the lettuce leaves on plates and fill with the rice and vegetables mix and then roll up lettuce leaves to eat.
255
kcal
Calories
9
g
Fat
29
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 85 g rice (Doongara specified 1/3 cup), 1 teaspoon olive oil, 1 carrot (coarsely grated), 1 zucchini (coarsely grated), and more.
Yes, Sang Choi Bao falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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