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 F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." 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