Salmon Fried Rice

The prep work for Salted Salmon recipe is very simple.  All you need is salmon, sake, and
salt.  You rub salt over the salmon and let it sit in the refrigerator for 2 days.

What if you want to make Salmon Fried Rice nowand don’t want to wait for 2 days?  Well, you can make a quick version of salted salmon by sprinkling salt on the fresh salmon and bake it before making fried rice.  In today’s recipe I will show you how to do it.  I hope you enjoy this simple fried rice.

Author: Namiko Chen

Serves: 2

Ingredients

• 1 fillet fresh salmon or leftover Salted Salmon (shiojake)
• Salt
• 1 green onion
• 1-2 egg(s)
• 2 Tbsp. vegetable oil
• 1 Tbsp. sesame oil
• 2 cups day-old cold cooked rice
• 1 tsp. soy sauce
• ¼ tsp. salt (to taste)
• ⅛ tsp. white pepper (to taste)
• Freshly ground black pepper (to taste)
  

Instructions

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).
   
2. Break the salmon into small pieces.
   
3. Chop the green onion into small pieces and beat the egg.
   
4. If you are using frozen rice, warm up in a microwave.
   
5. 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.
   
6. Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
   
7. Keep wok on medium high heat and add the sesame oil.
   
8. Add the green onions and stir fry until nicely coated with oil.
   
9. 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. 
   
10. When rice is coated with oil, add the shredded salmon and toss the wok again.
    
11. Add the egg and break into small pieces.
    
12. When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper. 
    
13. Toss the wok again and mix it all together. Serve immediately.
    

Notes

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.

http://www.justonecookbook.com/salmon-fried-rice-recipe/