Salmon Fried Rice
I love fried rice. It’s so versatile you can put anything in it. This time around I added salmon fillet and some leftover luncheon meat and broccoli to my fried rice. The best rice to use is leftover that’s been lying in the fridge for at least a day. They will turn the grains firm and get rid of the excess moisture and easier to be separated.
Here is the recipe
Serves 2-3
- 500g Cooked (cold) rice – preferably a day old
- 200g Salmon fillet
- 150g Broccoli
- 2 Eggs (beaten with a pinch of salt and pepper)
- 100g Luncheon meat – diced
- 1/2 tbsp Garlic – chopped
Method:
- Dice the salmon and marinade it with 1 tbsp light soy sauce and 1/2 tbsp cooking wine for 15 minutes.
- Cut the broccoli into small pieces. Bring about 3 cups of water to boil with a pinch of salt and oil, add broccoli into it and cook for about 2-3 minutes. Dish up and soak into cold water for 2 minutes and drain. Cut broccoli into smaller pieces and set aside.
- Heat enough oil in wok, add beaten eggs and swirl around the eggs to break it up. Cook stirring until they are lightly scrambled but not too dry. Dish up and set aside.
- Add some oil in wok, add chopped garlic and fry with diced luncheon meat for a while. Pour in cold rice and fry well, shove the rice onto one side of the wok. Place the diced salmon in the wok top with the fried rice. Wait until the fish is half cooked. Toss well for another 2-3 minutes or until salmon is just cooked, add cooked eggs and broccoli, stir fry well and off heat.
- Serve Salmon Fried Rice with a dash of black pepper on it.
Enjoy!
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