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.
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Review Body: Yummy ginger and soy taste. I added jalapeños for a kick and more garlic and lime.
Review Rating: 5
Date Published: 2017-08-14
Author Name: Leo Walsh
Review Body: We eat a lot of salmon for health reasons. And this dish is a joy. It's quick (like all good fish recipes tend to be. Plus, we always have rice, making huge batches of brown rice each week to mic as a side-dish, so the prep's a snap.
I like that that the recipe doesn't use exotic ingredients. I'd guess most kitchens have soy sauce. And I've even used the ground ginger I use to bake pies instead of fresh, and it tastes great but different. But go sparingly, since d\ground ginger is a good deal more pungent than fresh. I go about 1 tsp in place of the 2 Tbsp in the recipe.
And the use of cabbage, one of the healthiest and least expensive veggies available makes this dish both affordable and healthy.