Recipes Salmon Fried Rice with Carrots and Cabbage 5.0 (1) 2 Reviews 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 By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on November 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 30 mins Yield: 4 to 6 Ingredients 2 tablespoons vegetable oil 1/2 pound skinless salmon, preferably wild sockeye Salt 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 Directions 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. 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. Rate it Print