4 Salmon Fried Rice Recipes

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

SALMON FRIED RICE

Steps:

• Cook the rice according to the package directions. Spread the rice onto a large parchment lined baking sheet and refrigerate for at least 1 hour (or overnight). (Or you can use leftover cooked rice.)
• Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
• Place the salmon on the baking sheet, and season it lightly with salt and pepper. Drizzle with the lime juice, tamari and maple syrup. Bake the salmon until it's medium rare-it should flake around the edges but still look quite pink in the middle (it will finish cooking later)-about 8-15 minutes, depending on the thickness of your fillet. Remove the salmon from the oven and let cool slightly. Using two forks, coarsely flake the salmon (discard the skin).
• In the meantime, heat 2 tablespoons of the vegetable oil in a 12-inch skillet (or large wok) over medium-high heat. Add the red pepper and zucchini. Cook, stirring often, until the vegetables start to soften, about 2 minutes. Add the greens. Continue cooking, stirring occasionally, until the greens are wilted, about 1-2 minutes.
• Scrape the vegetables to one side of the pan and add the scallions, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Stir everything together, then transfer the vegetables to a plate or bowl.
• In the same skillet heat the remaining 2 tablespoons of oil. Add the rice and toss to coat. Cook, stirring occasionally, until the rice is glazed in the oil and is starting to crisp up, about 2-5 minutes (brown rice will take longer than white).
• Add the vegetables back into the skillet, along with the tamari, fish sauce and maple syrup. Stir well until everything is evenly coated. Remove the pan from the heat and fold in the salmon. Squeeze in the juice from 1/2 lime and season with salt or more fish sauce to taste. Stir in a few dashes of chile sauce (you can go as spicy or mild as you like).
• Serve the fried rice in shallow bowls. Sprinkle with chopped mint and/or cilantro and peanuts or cashews. If you'd like, drizzle with chile sauce! DEVOUR.

SALMON FRIED RICE

Steps:

• Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.
• Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.
• Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
• Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.

MOM'S SMOKED SALMON FRIED RICE

Steps:

• Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
• Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
• Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

GOLDEN FRIED RICE WITH SALMON AND FURIKAKE

Steps:

• Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
• Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
• Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
• Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
• Divide among plates and top with furikake and scallion greens.

4 SALMON FRIED RICE

Steps:

• 1. Cut salmon into cubes. Season with salt,dried chili, pepper, garlic powder and a little flour . Let it marinate and set aside
• 2. Prepare ingredients: Dice the carrots, broccoli and green onion
• 3. Boil the broccoli and carrot
• 4. In a frying pan, add 1 tablespoon oil Saute garlic and cook the salmon. Once fully cooked set aside.
• 5. Heat up the bowl of cold rice and cook till warm.
• 6. Put butter in the pan and add the onions.
• 7. Add broccoli, salmon, pepper, green onion, chicken flavor and soy sauce. Enjoy!