Salmon fried rice
A can of salmon, cold rice and frozen vegetables become a savory, gingery fried rice in about ten minutes of cooking.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.39 a serving
- 650 calories
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- ¾ cup jasmine rice, rinsed, or 2¼ cups leftover cooked rice
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup frozen mixed vegetables
- 6 oz canned salmon, drained, skin and big bones removed
- 1 tsp sesame oil
- 3 green onions, thinly sliced, divided
From your pantry
- 1 cup water
- 2 tbsp vegetable oil, divided
- 1½ tbsp soy sauce
Each serving has about 650 calories, 32 g protein, 68 g carbs and 27 g fat, and costs about $3.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring the rice and water in a small over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low and cook for 15 minutes.
Low heatTimer: 15 min
Spread the rice on a plate and let it cool for 15 minutes.
Timer: 15 min
Dolly’s tip: Skip this if you have leftover rice. Cold rice fries into separate grains instead of going mushy.Heat 1 tablespoon of the oil in a large over medium heat. Pour in the eggs and scramble until just set, then move them to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn the heat to high, add the rest of the oil, the garlic and the ginger and for 20 seconds, .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
High heatTimer: 20 sec
Add the rice and frozen vegetables and -fry for 4 minutes, until hot and a little toasty.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heatTimer: 4 min
Add the salmon in big flakes and in the soy sauce and sesame oil. gently for 1 minute, until hot.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 1 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the eggs back in with most of the green onions, scatter the rest on top and serve.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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