Salmon Garlic Fried Rice
Salmon Garlic Fried Rice is a combination of cooked salmon fillet chunks, the Filipino sinangag (garlic fried rice), steamed vegetables, scrambled eggs and seasonings. Filipinos don't like to throw away leftovers, so this entree works well with chunks of cooked salmon from the previous dinner. This is delectable for brunch or dinner . Great for busy weeknights or family weekends. Best to cook this the day after the salmon was cooked. This is an Asian in America recipe. Serves 2 to 4.
Servings: 4 people
Calories: 280kcal
Equipment
- Large skillet or wok : 12 to 14 inches in diameter
Ingredients
- 4 Tablespoons vegetable oil divided, use 2 Tablespoons to scramble eggs; rest for stir-fred rice
- 2 whole eggs, beaten
- 2 cloves garlic peeled, minced
- 1 whole medium-sized white or yellow onion chopped or sliced
- 200 grams cooked salmon fillet sliced in chunks
- 1 Tablespoon toyo (soy sauce)
- 2 teaspoons calamansi juice (Filipino lime) or use lemons
- 1 cup steamed green beans sliced into 2-inch pieces
- 1 cup steamed sliced carrots
- 1/2 cup fresh cherry tomatoes sliced in halves
- 3 cups cooked white rice 1 to 2 days old, must have been refrigerated
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- lemon slices from half a lemon for garnish
- 2 stalks scallions sliced, for garnish
Instructions
- In a large skillet or wok, over medium-high heat, add the 2 Tablespoons vegetable oil. After 1 to 2 minutes, when oil is hot, pour the beaten eggs.Grab the handle of the skillet and whirl the pan around. Use a turner to scramble the eggs. When eggs are cooked after about 5 to 6 minutes, remove from the skillet. Transfer to a plate. Slice into small squares, about 1/2 inches. Set aside.
- Using the same skillet at the same temperature, add the rest of the vegetable oil. Saute the garlic and onions for 1 minute. Add the cooked salmon chunks. Pour the toyo (soy sauce) and calamansi juice. Mix gently.Add the steamed vegetables. Mix in the cooked rice. Incorporate well with the ingredients so that the garlic-onion and soy sauce flavors coat the rice grains. Add the tomatoes. Season with salt and black pepper. Return the scrambled eggs on top.Serve warm. Garnish with lemon slices and chopped scallions.
Cook's comments:
- For best results, cook this dish the day after the salmon was cooked. Do not wait longer than a day or the salmon will not taste as fresh anymore.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Sodium: 584mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg