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Servings:

Salmon Fried Rice

If you ever had a Japanese breakfast, you probably have enjoyed a slice of salted salmon. With it´s great texture and wonderful, mild flavor, it provides the perfect protein for a healthy breakfast. It is the perfect protein for a light, tasty and healthy Japanese fried rice.

Total Time

30min

4.0

2 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

10 oz

Boneless, Skinless Salmon , cubed

•

to taste

Salt

•

3 Tbsp

Peanut Oil , divided

•

Eggland's Best Classic Eggs , beaten

•

to taste

Ground Black Pepper

•

1 cup

Chopped Assorted Color Bell Peppers

•

to taste

Scallions , sliced

•

to taste

Onions , sliced

•

1 tsp

Mirin

•

1/2 tsp

Garlic Paste

•

to taste

Soy Sauce

•

to taste

Ground White Pepper

•

to taste

Kosher Salt

•

1 cup

Japanese Rice

•

1/2 cup

Green Peas

Cooking Instructions

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).

Take the salmon out of the pan and add more Peanut Oil (1 Tbsp) over medium heat. Once oil is hot, add the Eggland's Best Classic 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.

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) .

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.

Check and adjust the seasoning, then serve!

Author's Notes

Makes 2 big bowls.

Nutrition Per Serving

CALORIES

784

FAT

35.0 g

PROTEIN

44.4 g

CARBS

78.4 g