SALMON FRIED RICE
It's always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they'll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes - leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don't crowd the pan, or your rice will steam instead of crisp.
Provided by Susan Spungen
Categories dinner, lunch, weekday, grains and rice, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 20 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1103 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #rice #seafood #salmon #fish #pasta-rice-and-grains #white-rice #saltwater-fish #number-of-servings
You'll also love
Zahra kh
kz@yahoo.comThis is one of my favorite recipes. It's easy to make and always turns out delicious.
magreth komba
komba_magreth@gmail.comI've made this recipe several times now, and it's always a hit. My friends and family love it!
Brookeie cookie
b_cookie83@gmail.comThis recipe is a great way to get your kids to eat salmon. My kids love it!
Nandi Malope
n.malope@yahoo.comI'm not a big fan of fish, but I really enjoyed this dish. The salmon was cooked perfectly and the rice was fluffy and flavorful.
abnet abot
aabot25@hotmail.comI love the combination of flavors in this dish. The salmon, vegetables, and rice all complement each other perfectly.
Sanjib Kushwaha
ksanjib88@hotmail.comThis is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand, so it's my go-to recipe when I'm short on time.
Mohammod amirali Amir ali
a_mohammod@hotmail.comI made this recipe for a potluck, and it was a huge success. Everyone loved it!
wudineh fiseha
wudinehf@gmail.comI added some chopped green onions to this recipe, and it really brightened up the flavor.
OWUSU BOATENG
b.owusu1@yahoo.comI used frozen salmon for this recipe, and it turned out great. The salmon was cooked evenly and the rice was fluffy.
Nataga Dodson
nataga_d47@hotmail.comThis is one of my favorite recipes. It's easy to make and always turns out delicious.
Aaron Cofie
a_c84@gmail.comI'm not a fan of fried rice, but this recipe changed my mind. The salmon and vegetables were cooked perfectly, and the rice was fluffy and flavorful.
Amar Thapa Magar
amagar64@gmail.comI've made this recipe several times now, and it's always a hit. My friends and family love it!
Fernando Morales
morales38@yahoo.comThis recipe is a great way to use up leftover salmon. I had some grilled salmon from the night before, and it worked perfectly in this dish.
Christopher Crawford
c.c28@gmail.comI'm not a big fan of salmon, but I really enjoyed this dish. The salmon was cooked perfectly and the rice was fluffy and flavorful.
Robin Hossain
robin-h27@yahoo.comThe salmon fried rice was a bit bland for my taste. I added some extra soy sauce and ginger, which helped to improve the flavor.
ameen ullah
a.ullah35@hotmail.co.ukI love how easy this recipe is to follow. I was able to make it in under 30 minutes, which is perfect for a busy weeknight meal.
Ene Apeh
apeh@gmail.comThis salmon fried rice was a hit with my family! The flavors were delicious and the salmon was cooked perfectly. I will definitely be making this again.