Salmon Fried Rice
It’s always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they’ll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes — leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don’t crowd the pan, or your rice will steam instead of crisp.
- Serves: 4 persons
- 1(12-ounce) skinless salmon fillet
- Kosher salt and black pepper
- 3tablespoons vegetable oil
- 1tablespoon finely chopped fresh ginger
- 2garlic cloves, chopped
- 1bunch scallions, thinly sliced, whites and greens separated
- 1bunch broccolini (about 8 ounces), trimmed, cut into 1-inch pieces
- 1bunch thin asparagus (about 1 pound), trimmed, cut into 1-inch pieces
- 3cups cooked brown rice (preferably short-grain)
- 2large eggs, beaten
- 2teaspoons soy sauce
- 2teaspoons dark sesame oil
- Hot sauce or chile-garlic sauce, for serving (optional)
Step 1Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.
Step 2Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.
Step 3Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.
Step 4Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
Step 5Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.