- 2 tablespoons vegetable oil
- 1/2 pound skinless salmon, preferably wild sockeye
- Freshly ground pepper
- 1 small yellow onion, cut into 1/4-inch dice
- 1 cup julienned carrots (about 1/3 pound)
- 4 cups shredded Napa or Savoy cabbage
- 2 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 4 cups cooked long-grain white rice (see Note)
- 4 large eggs, lightly beaten
- 2 tablespoons soy sauce
- Juice of 1 lemon
- 2 scallions, thinly sliced
How to make this recipe
In a nonstick wok or large skillet, heat the oil. Season the fish with salt and pepper. Add the salmon and cook over moderately high heat, turning once, until opaque throughout, about 3 minutes per side. Transfer the salmon to a plate.
Add the remaining oil to the pan along with the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger, and stir-fry until fragrant, about 1 minute. Add the rice, and stir-fry until heated through and beginning to brown, about 3 minutes.
Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss fried rice with the eggs. Add the salmon and stir-fry for 1 minute. Remove the pan from the heat and add the soy sauce and lemon juice. Garnish the fried rice with the scallions and serve in bowls.
In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.