Cooking Instructions
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Step 1
Season the
Boneless, Skinless Salmon (10 oz)
with
Salt (to taste)
then fry in
Peanut Oil (1 Tbsp)
until halfway cooked (the carry-over heat and the re-frying will cook it a bit more).
Step 2
Take the salmon out of the pan and add more
Peanut Oil (1 Tbsp)
over medium heat. Once oil is hot, add the
Eggs (3)
and stir, then season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook until still slightly underdone (still moist), then remove from the pan.
Step 3
Saute
Assorted Color Bell Peppers (1 cup)
,
Scallions (to taste)
, and
Onions (to taste)
in remaining
Peanut Oil (1 Tbsp)
. Season with
Mirin (1 tsp)
,
Garlic Paste (1/2 tsp)
,
Soy Sauce (to taste)
,
Ground White Pepper (to taste)
, and
Kosher Salt (to taste)
.
Step 4
Add
Japanese Rice (1 cup)
and
Green Peas (1/2 cup)
. Stir fry until the rice “pops.” Add the salmon and the scrambled eggs, then carefully fold together.
Step 5
Check and adjust the seasoning, then serve!
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