Japanese fried rice is typically made with Ramen Char Siu, but this is a recipe I came up with when I had a leftover salted salmon fillet from the supermarket. The saltiness and umami of salted salmon is a perfect match with fried rice. Butter and garlic give extra flavour and richness on top.
-INGREDIENS- (Serves 2)
300g cooked rice
80g salted salmon/smoked salmon
1 egg
1 shiitake mushroom
1/2 spring onion
1 garlic clove
10g butter
1 tbsp vegetable oil
2 tsp of soy sauce
1 pinch salt
Ground black pepper
1 tsp fried onion
-METHOD-
1. Cook the salmon in a pan or fish grill (use a pan for smoked salmon) and flake it up. Remove bones if any.
2. Beat the egg, and finely chop the shiitake mushroom, spring onion. Peel and mince the garlic clove.
3. Heat the vegetable oil in a non-stick pan. Pour the egg and make a scrambled egg, then take it out and set it aside.
4. Add the butter in the same pan and cook the garlic on a medium heat until golden. Add the rice, salmon and shiitake and Turn up the heat to high. Stir-fry rapidly moving them in the pan until the rice rice grains are separate
5. Season the fried rice with the soy sauce, salt and pepper, then continue frying until the seasons are evenly distributed.
6. Add the spring onion and quickly stir to mix. them together. Dish it up on a plate and garnish with the fried onion.
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