Salmon Fried Rice
Need a gluten free, dairy free, and pescatarian main course? Salmon Fried Rice could be a spectacular recipe to try. This recipe serves 2 and costs $3.26 per serving. One portion of this dish contains roughly 34g of protein, 29g of fat, and a total of 1032 calories. It is a rather pricey recipe for fans of Chinese food. A mixture of salmon, salt, green onion, and a handful of other ingredients are all it takes to make this recipe so yummy. 144 people found this recipe to be delicious and satisfying. It is brought to you by Just One Cookbook. From preparation to the plate, this recipe takes roughly 35 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. Try Salmon Fried Rice, salmon fried rice, and Asparagus-Salmon Fried Rice for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
Freshly ground black pepper (to taste)
1-2 egg(s)
1 green onion
2 cups day-old cold cooked rice
1 fresh salmon or leftover Salted Salmon (shiojake)
Salt
1 Tbsp. sesame oil
1 tsp. soy sauce
2 Tbsp. vegetable oil
Equipment:
aluminum foil
baking sheet
microwave
toaster
oven
spatula
frying pan
wok
Cooking instruction summary:
If you already have leftover cooked salted salmon, skip step #1 and go to #2. Preheat the toaster oven to 400F degrees and line the baking sheet with aluminum foil. Quickly rinse the salmon and pat dry. Sprinkle salt on both sides of salmon and bake at 400F for 15-20 minutes (cooking time may vary depends on thickness).Break the salmon into small pieces.Chop the green onion into small pieces and beat the egg.If you are using frozen rice, warm up in a microwave.Heat the wok over medium high heat. When it’s getting hot, add the oil. When you see white smoke coming off from the wok, add the egg in the wok. The egg will not stick to the pan as long as you put enough oil.Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.Keep wok on medium high heat and add the sesame oil.Add the green onions and stir fry until nicely coated with oil.Add the rice and break the chunk of rice. Toss the wok (which is why you don’t want to put too much rice) so the rice will fry out and mix well together. When rice is coated with oil, add the shredded salmon and toss the wok again.Add the egg and break into small pieces.When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper. Toss the wok again and mix it all together. Serve immediately.
Step by step:
1. If you already have leftover cooked salted salmon, skip step #1 and go to #
2. Preheat the toaster oven to 400F degrees and line the baking sheet with aluminum foil. Quickly rinse the salmon and pat dry. Sprinkle salt on both sides of salmon and bake at 400F for 15-20 minutes (cooking time may vary depends on thickness).Break the salmon into small pieces.Chop the green onion into small pieces and beat the egg.If you are using frozen rice, warm up in a microwave.
3. Heat the wok over medium high heat. When it’s getting hot, add the oil. When you see white smoke coming off from the wok, add the egg in the wok. The egg will not stick to the pan as long as you put enough oil.Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.Keep wok on medium high heat and add the sesame oil.
4. Add the green onions and stir fry until nicely coated with oil.
5. Add the rice and break the chunk of rice. Toss the wok (which is why you don’t want to put too much rice) so the rice will fry out and mix well together. When rice is coated with oil, add the shredded salmon and toss the wok again.
6. Add the egg and break into small pieces.When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper. Toss the wok again and mix it all together.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
