Salmon Fried Rice (鮭魚炒飯)
Salmon Fried Rice (鮭魚炒飯)
Ingredients
- 4 cups cooked white rice, cold, day-old is best
- 2 large eggs
- 8 ounces salmon fillet, cooked and flaked into bite-sized pieces
- 1/2 cup green onions, chopped
- 2 tablespoons cooking oil
- 1/2 teaspoon white pepper, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, crack the two eggs directly into the cold, cooked white rice. Using a wooden spoon or spatula, thoroughly mix the eggs with the rice until every grain is coated and the rice takes on a uniform yellow color. This step is crucial for achieving separate rice grains.
⏱️ 5 min
- 2
Heat a large wok or a heavy-bottomed skillet over medium-high heat. Add the cooking oil and swirl to coat the bottom. Once the oil is shimmering, add the cooked and flaked salmon pieces. Stir-fry for 1-2 minutes until slightly warmed through and fragrant.
⏱️ 3 min
- 3
Add the egg-coated rice directly on top of the salmon in the wok. Spread the rice evenly and let it sit undisturbed for about 30 seconds to allow some browning. Then, begin to stir-fry vigorously, breaking up any clumps with your spatula. Continue to stir-fry for 5-7 minutes, constantly moving the rice around the wok, until the rice is heated through, appears dry, and the grains are separate.
⏱️ 7 min
- 4
Add the chopped green onions, white pepper, and salt to the fried rice. Toss everything together vigorously for another 1-2 minutes to combine the flavors and ensure the green onions are slightly softened.
⏱️ 2 min
- 5
Perform a final, energetic toss in the wok to ensure all ingredients are evenly distributed. Serve the Salmon Fried Rice immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Fried Rice (鮭魚炒飯)
Ingredients
- 4 cups cooked white rice, cold, day-old is best
- 2 large eggs
- 8 ounces salmon fillet, cooked and flaked into bite-sized pieces
- 1/2 cup green onions, chopped
- 2 tablespoons cooking oil
- 1/2 teaspoon white pepper, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, crack the two eggs directly into the cold, cooked white rice. Using a wooden spoon or spatula, thoroughly mix the eggs with the rice until every grain is coated and the rice takes on a uniform yellow color. This step is crucial for achieving separate rice grains.
⏱️ 5 min - 2
Heat a large wok or a heavy-bottomed skillet over medium-high heat. Add the cooking oil and swirl to coat the bottom. Once the oil is shimmering, add the cooked and flaked salmon pieces. Stir-fry for 1-2 minutes until slightly warmed through and fragrant.
⏱️ 3 min - 3
Add the egg-coated rice directly on top of the salmon in the wok. Spread the rice evenly and let it sit undisturbed for about 30 seconds to allow some browning. Then, begin to stir-fry vigorously, breaking up any clumps with your spatula. Continue to stir-fry for 5-7 minutes, constantly moving the rice around the wok, until the rice is heated through, appears dry, and the grains are separate.
⏱️ 7 min - 4
Add the chopped green onions, white pepper, and salt to the fried rice. Toss everything together vigorously for another 1-2 minutes to combine the flavors and ensure the green onions are slightly softened.
⏱️ 2 min - 5
Perform a final, energetic toss in the wok to ensure all ingredients are evenly distributed. Serve the Salmon Fried Rice immediately in bowls.
⏱️ 1 min