Salmon Fried Rice
This 20-minute Easy Salmon Fried Rice is packed with veggie power and protein, making it tastier and more nutritious than any delivery!
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Servings: 2
Calories: 785kcal
Ingredients
- 400 g salmon cut into cubes
- 1 cup rice more or less for two
- 1 cup chopped celery
- 2 tablespoon chopped garlic
- 2-3 tablespoon olive oil more or less depends on how fatty the salmon is
- 1.5 tablespoon soy sauce
- 1 teaspoon black pepper powder
Instructions
- Preparing the rice: Cook the rice and water with a ratio of 1:1.2 in the rice cooker. cool down the rice or store it in the fridge overnight.
- Pan-frying salmon: Mix the salmon cubes with half a tablespoon of soy sauce. Pan fry on a non-stick pan over medium heat until cooked through. Set aside.
- Frying garlic and celery: Add garlic to the pan and cook over medium heat until lightly golden. Stir in the chopped celery and cook until slightly tender. (about 1-2 minutes)
- Combining everything: Add Salmon (leave some of the salmon for topping), rice and soy sauce. Flake the salmon into small pieces and combine everything together. Cook for about 10 minutes. Add black pepper powder. Serve with the remaining fried salmon cubes.
Notes
- Non-stick pan: Unless you are an experienced chef, the non-stick pan is less stressful and fail-proof for stir fry dishes.
- Stir Fry: Once all the ingredients are nicely combined, resist the urge to constantly stir the dish. For the high-heat restaurant kitchen settings, you do need to constantly stir to avoid the food burning. But the home kitchen usually won’t have such a high temperature. It is good to let the rice crisp slightly on the bottom of the pan.
Nutrition
Calories: 785kcal | Carbohydrates: 82g | Protein: 49g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 890mg | Potassium: 1320mg | Fiber: 3g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 3mg