Salmon Fried Rice
Course: Main Course, Side Dish. Prep Time 5 mins, Cook Time 30 mins, Total Time 35 mins. Recipe by Namiko Chen of Just One Cookbook.
⏱️ Prep: 5 min🍳 Cook: 30 min
Ingredients
| 1 fillet | fresh salmon fillet (or leftover Shiojake / Salted Salmon) | |
| — | Kosher salt | |
| 1 | green onion/scallion | |
| 1-2 | large eggs | |
| 2 Tbsp | 30 ml | neutral flavor oil (vegetable, canola, etc) |
| 1 Tbsp | 15 ml | sesame oil |
| 2 cups | 480 ml | cooked Japanese short grain rice (cold, preferably day-old) |
| 1 tsp | 5 ml | soy sauce |
| 1/4 tsp | 1.3 ml | Kosher salt (to taste) |
| 1/8 tsp | 0.6 ml | white pepper powder (to taste) |
| — | freshly ground black pepper (to taste) |
Instructions
- Gather all the ingredients.
- 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 depending 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 it 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 a spatula and when it's 80% cooked, take it out and put on a plate.
- Keep the 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.
Recipe Notes: Salmon: How to make Shiojake (Salted Salmon), click through to the source. Do not cook more than 2 cups of rice at one time. The ingredients need some space to move around inside the wok, and the wok gets heavy for you to lift and to shake it.