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.
Cook Time20 minutesmins
Total Time20 minutesmins
Course: Brunch, Dinner, Lunch
Cuisine: American, Asian, Filipino
Keyword: Salmon Garlic Fried Rice
Servings: 4people
Calories: 280kcal
Author: Elizabeth Ann Quirino
Equipment
Large skillet or wok : 12 to 14 inches in diameter
Ingredients
4Tablespoonsvegetable oildivided, use 2 Tablespoons to scramble eggs; rest for stir-fred rice
2wholeeggs, beaten
2clovesgarlicpeeled, minced
1wholemedium-sized white or yellow onionchopped or sliced
200 gramscooked salmon filletsliced in chunks
1Tablespoontoyo (soy sauce)
2teaspoonscalamansi juice (Filipino lime)or use lemons
1cupsteamed green beanssliced into 2-inch pieces
1cupsteamed sliced carrots
1/2cupfresh cherry tomatoessliced in halves
3cupscooked white rice1 to 2 days old, must have been refrigerated
1teaspoonsalt
1teaspoonground black pepper
lemon slices from half a lemonfor garnish
2stalksscallionssliced, 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.