Salmon Fried Rice

Ingredients

• 8 oz salmon fillet (skin-on)
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 0.333 cup white onion (diced)
• 0.333 cup green onions (sliced)
• 1 tbsp garlic (minced)
• 2 eggs
• 3 cup day-old rice (Use day-old rice; fresh rice can make the fried rice sticky and moist.)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar

Steps

1. 1

   Season the salmon fillet with the salt and black pepper.

2. 2

   Heat the olive oil in a wok or pan over medium-high heat. Place the salmon skin-side down and sear for 2 minutes, until the skin is crispy.

3. 3

   Flip the salmon and cook for another 2 minutes. Turn the heat down to low.

4. 4

   Using tongs, peel off the crispy salmon skin and set it aside. Remove the gray fat from the salmon, which the author notes can taste bitter.

5. 5

   Break the salmon into small chunks; it may still be raw inside at this point and will finish cooking with the rice.

6. 6

   Add the diced white onion, sliced green onions, and minced garlic. Cook for about 1 minute.

7. 7

   Make a hole in the middle of the wok and add the eggs. Scramble them in the open space so they remain in distinct pieces rather than mixing into the salmon.

8. 8

   Add the day-old rice and toss it with the salmon and eggs.

9. 9

   Combine the soy sauce, oyster sauce, and sugar, then add the sauce to the wok.

10. 10

    Turn the heat to high and cook for 1–2 minutes, tossing the rice to distribute the sauce and develop a little smoky flavor. Serve the fried rice; the reserved crispy skin is mentioned as a dog treat, not as a garnish for the dish.

Notes

The author says the recipe takes under 20 minutes. The transcript emphasizes day-old rice because fresh rice can make the fried rice sticky and moist. Crispy salmon skin is set aside and described as a dog treat; do not serve it to dogs unless appropriate for their diet and preparation.

Nutrition per serving

• dinner
• main
• quick
• fried
• stovetop
• gluten-containing
• dairy-free