Salmon Fried Rice
Recipe: #20731
August 29, 2015
Categories: Side Dishes, Salmon, Rice, White Rice, Asian, Japanese, Wok/Stir-Fry Gluten-Free, No Eggs, Non-Dairy, more
"A Japanese fried rice. This uses leftover cooked salmon. Adapted from Justonecookbookdotcom"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (334.8 g)
- Calories 768.1
- Total Fat - 43.7 g
- Saturated Fat - 16.7 g
- Cholesterol - 104.2 mg
- Sodium - 1389.6 mg
- Total Carbohydrate - 83.7 g
- Dietary Fiber - 5.7 g
- Sugars - 16.5 g
- Protein - 12.1 g
- Calcium - 91.6 mg
- Iron - 3.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
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.
Step 2
Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
Step 3
Keep wok on medium high heat and add the sesame oil. Add the green onions and stir fry until nicely coated with oil.
Step 4
Add the rice and break up any chunks. Toss the rice to coat with the oil. Add the salmon and toss again. Add the egg and break into small pieces.
Step 5
When all the ingredients are mixed well, add soy sauce, salt and pepper, to taste. Serve immediately.
Tips
No special items needed.
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