Happy Mother’s Day!
With the aroma of spring onions, garlic and ginger, this salmon fried rice is packed with Asian flavours and it is so flavourful, delicious, and deeply satisfying as a quick-mix meal. Also, it uses minimal ingredients and takes little time to make – excluding the time to cook rice, it takes literally less than 30 mins to finish. Funny enough, this Japanese Salmon Fried Rice was made because I overcooked my salmon fillets one night; just before I surrendered and decided to eat the salmon anyway, my body refused and the idea of breaking the salmon into small pieces to make fried rice popped up. That’s when magic happened.
I came up with this recipe taking reference from Just One Cook Book. People usually say it’s best to use leftover rice to make fried rice so that all the grains can remain separated. However, let’s face it – sometimes making fried rice is a last-min decision just because WE CRAVE FRIED RICE AND WE WANT IT TODAY. If that’s the case, you can simply reduce the amount of water used to cook rice ( 85% water : 100% rice) and quickly pop them in the refrigerator while you prepare the rest of ingredients.
To me, the essence of the seasoning of this fried rice has to be sesame oil. Confession: I love adding sesame oil whenever I make Asian dishes, because its strong nutty taste enriches and brings out all the flavours of the dish. Also, I’d recommend using tamari soy sauce as it comes with a stronger taste and aroma.
If you are an international student like me who loves food, you’d understand how essential it is to do meal prep cost-effectively without sacrificing taste. In Australia, a pack of salmon fillet costs me approximately AUD13. Yes, compared to other meat types like chicken, salmon still remains a luxurious option. But when you think about it, this salmon fried rice can possibly be splitted into 4-5 portions to freeze, so budget-wise it’s not too bad at all :). Thanks for reading and have a great week ahead!
- 3 cup cooked rice
- 460g salmon fillet
- Marinade: 1 tbsp honey, 1 tbsp soy sauce, 1 tsp rice wine vinegar, salt and pepper)
- 4 eggs, beaten
- 2 spring onions, thinly sliced
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- black pepper
- white pepper
- Preheat the oven to 180C and line the baking pan with aluminum foil. Prepare the marinade and coat the salmon fillets evenly with it. Place the salmon on the foil and loosely wrap it to prevent it from drying out in the oven. Bake for 15-20 mins until cooked through. Let cool and break the salmon into small pieces for later use.
- While the salmon is cooking, add 1 tbsp of oil to the wok and heat the wok over medium high heat. When the wok is hot, add the eggs and mix with a spatula until the eggs are almost cooked. Take the eggs out and set aside.
- Add another tbsp oil to the wok, add spring onions, ginger, and garlic. Stir-fry until they’re nicely coated with oil and you can smell their aroma.
- Add the rice and break the chunk of rice with your spatula. Stir fry until the rice is nicely separated and well mixed.
- Add the prepared eggs and salmon pieces to the rice and break them into smaller pieces as you continue to stir fry.
- Season the fried rice with sesame oil, soy sauce, white pepper, black pepper and salt. Enjoy while it’s hot.