Ya’ll this golden fried rice with salmon is absolutely delicious. This was on the front of the bon Appetit magazine September issue and I had to make it. Wow! I’m so glad I did.
If you aren’t familiar with Furikake, it is a Japanese multi purpose seasoning. The ingredients are sesame seeds, nori, salt, sugar, chili flakes, bonito which is dried fish and maybe miso powder. You can buy at an Asian store or I ordered on line. Trader Joe’s has a Furikake and that’s what I ordered. Here’s the link: https://amzn.to/2FACzMt
amazing golden fried rice with salmon garnished with Furikake.
This is what you will need to make this dish:
- eggs
- chilled cooked short grain white rice
- vegetable oil
- salmon filet or filets
- ginger
- onion
- sugar
- scallions
- garlic
- Furikake for serving
The yellow of the rice comes from dividing the eggs, yolks and whites, then adding the rice and yolks to a bowl to make sure every grain of the rice is covered before frying in a pan.
I used a non stick skillet which I think worked better because you do want to cook at a medium high heat so the rice will actually brown and crisp a little. This is really an easy recipe, just requires the right technique.
amazing golden fried rice with salmon garnished with Furikake.
Want another recipe for fried rice? https://the2spoons.com/delicious-easy-shrimp-fried-rice/
Both of these are delicious. Ok, here’s the recipe for this new recipe! I hope you try it!
golden fried rice with salmon
Ingredients
- 4 large eggs
- 4 cups chilled cooked short-grain white rice
- 5 tbsp vegetable oil, divided, plus more for drizzling
- kosher salt
- 1 12-oz salmon filet cut into one inch pieces
- 1 1" piece ginger, peeled, finely copped
- 1/2 small onion, finely chopped
- 1 tsp sugar
- 4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated
- 3 garlic cloves, finely chopped
- Furikake (for serving
Instructions
- Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
- Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
- Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
- Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
- Divide among plates and top with furikake and scallion greens.