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:

Quickview
1032k Calories
33g Protein
29g Total Fat
153g Carbs
38% Health Score
Limit These
Calories
1032k
52%

Fat
29g
45%

  Saturated Fat
13g
87%

Carbohydrates
153g
51%

  Sugar
3g
4%

Cholesterol
128mg
43%

Sodium
443mg
19%

Get Enough Of These
Protein
33g
68%

Vitamin C
96mg
117%

Manganese
2mg
107%

Selenium
65µg
94%

Vitamin B6
1mg
63%

Vitamin B3
10mg
53%

Vitamin A
2545IU
51%

Vitamin B12
2µg
48%

Phosphorus
451mg
45%

Vitamin B5
3mg
39%

Vitamin B2
0.59mg
35%

Copper
0.66mg
33%

Vitamin B1
0.38mg
25%

Potassium
839mg
24%

Folate
85µg
21%

Magnesium
84mg
21%

Zinc
3mg
20%

Vitamin K
20µg
20%

Iron
3mg
17%

Fiber
4g
17%

Vitamin E
2mg
15%

Calcium
84mg
8%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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