{"id":1500,"date":"2016-06-26T13:32:48","date_gmt":"2016-06-26T17:32:48","guid":{"rendered":"http:\/\/vociferous.synology.me\/wordpress\/?p=1500"},"modified":"2023-11-14T12:35:05","modified_gmt":"2023-11-14T17:35:05","slug":"__trashed-7","status":"publish","type":"post","link":"https:\/\/vociferous.synology.me\/wordpress\/2016\/06\/__trashed-7\/","title":{"rendered":"Salmon Fried Rice"},"content":{"rendered":"

Salmon Fried Rice<\/p>\n

\u00a0<\/p>\n\n

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\"Salmon<\/div>\n\t
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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\n<\/div>\n

Salmon Fried Rice<\/h2>\n
<\/div>\n\n
<\/div>\n\n
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<\/g><\/svg><\/span> Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>2<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 8 ounce<\/span> salmon fillet<\/span><\/li>
  • kosher salt<\/span><\/li>
  • 2<\/span> green onions<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> egg<\/span> lightly beaten<\/span><\/li>
  • 2<\/span> tablespoons<\/span> vegetable oil<\/span><\/li>
  • 1<\/span> tablespoon<\/span> sesame oil<\/span><\/li>
  • 2<\/span> cups<\/span> 1 day-old cooked cold Jasmine rice<\/span><\/li>
  • 1<\/span> teaspoon<\/span> soy sauce<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> kosher salt<\/span> or to taste<\/span><\/li>
  • 1\/8<\/span> teaspoon<\/span> ground white pepper<\/span> or to taste<\/span><\/li>
  • freshly ground black pepper<\/span> to taste<\/span><\/li>
  • chopped scallions<\/span><\/li>
  • finely chopped parsley<\/span> for garnish<\/span><\/li>
  • diced onion<\/span> optional<\/span><\/li>
  • diced shiitake<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>

    Prepare the salmon<\/h4>
    • Preheat the oven to 400 degrees F.<\/div><\/li>
    • Line a baking sheet with aluminum foil.<\/div><\/li>
    • Quick-rinse the salmon with cold water and pat dry with a paper towel.<\/div><\/li>
    • Place the salmon on the lined baking sheet, skin side down, and sprinkle salt. Bake in the preheated oven for 15-20 minutes (cooking time depends on thickness).<\/div><\/li>
    • Break the salmon into small pieces and set aside.<\/div><\/li><\/ul><\/div>

      Prepare the egg<\/h4>
      • Heat a wok, large skillet or dutch oven over medium-high heat. Add the vegetable oil when the pan is hot.<\/div><\/li>
      • When you start to see see white smoke coming off from the pan, add the lightly beaten egg. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with a spatula and take the egg out onto a plate when it\u2019s 80% cooked.<\/div><\/li><\/ul><\/div>

        Make the fried rice<\/h4>
        • Keep the pan on medium-high heat and add the sesame oil.<\/div><\/li>
        • Add the green onions and stir-fry until evenly coated with oil. Add the minced garlic and stir-fry until evenly coated with oil.<\/div><\/li>
        • Add the rice and break-up the chunks of rice. Stir or toss the rice without mashing it.<\/div><\/li>
        • When rice is coated with oil, add the shredded salmon and stir well without mashing the rice.<\/div><\/li>
        • Add the egg and break into small pieces.<\/div><\/li>
        • When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper. Stir or toss the rice and mix it all together.<\/div><\/li>
        • Sprinkle some chopped parsley and serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

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