© Phoebe Lapine
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6

Phoebe Lapine prefers to use wild salmon in all of her recipes. This fried rice is a great use for previously cooked fillets. Slideshow: Fabulous Salmon Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Chef's Notes

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.

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