Description
A comforting twist on classic fried rice. Flaky salmon and earthy shiitake mushrooms make this a hearty, flavorful meal.
Ingredients
Units
Scale
- 1 lbs (454 g) cooked salmon filet
- 1 container shiitake mushrooms, thinly sliced
- 6 slices fresh ginger, minced
- 6 cloves garlic, chopped
- 1 bunch chopped scallions
- 2 eggs, beaten
- 1 bay leaf
- 3-4 cups (710-946 ml) cooked rice
- Soy sauce
- Sesame oil
- Vegetable oil
- Salt and pepper
Instructions
- Coat a large frying pan or wok and heat to medium-high heat.
- Add minced ginger and chopped garlic; stir until fragrant and golden.
- Add cooked salmon, breaking into flakes with a spatula; mix with garlic and ginger.
- Add sliced shiitake mushrooms and drizzle with soy sauce; stir until softened and cooked through.
- In a separate pan, heat vegetable oil and scramble two beaten eggs. Add the scrambled eggs to the salmon and mushrooms.
- Add cooked rice to the large pan in portions, incorporating it with the salmon, mushrooms, and eggs.
- Crush a bay leaf and add it to the mixture.
- Drizzle with soy sauce and stir; add scallions and fold into the fried rice.
- Season with salt and pepper.
Notes
- For optimal flavor, use day-old rice as it tends to fry better and not become mushy.
- Substitute cremini or oyster mushrooms for shiitake if unavailable; adjust soy sauce accordingly.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 150