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Salmon Fried Rice, Asanebo Style
30 Min.Für 2Nutri-Score C€€
C
30 Min.
30 Min.Salmon Fried Rice, Asanebo Style
rezept von
@asanebo_restaurant
@asanebo_restaurant
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
salmon fillet (skin removed, cut into bite-sized cubes)Fisch200 g
cooked rice (day-old, cold and loosened)Getreide300 g
eggs (beaten)Milchprodukte2 Stücke
scallions (thinly sliced, whites and greens separated)Obst & Gemüse2 Stücke
garlic (minced)Obst & Gemüse2 Stücke
carrot (finely diced)Obst & Gemüse50 g
soy sauceVorräte20 ml
sesame oilVorräte10 ml- neutral oilVorräte20 ml
butterMilchprodukte15 g
saltGewürze2 g
black pepper (freshly ground)Gewürze1 g
pro Portion
Nährwerte
506kcal
- Kohlenhydrate
- 45 g
- Eiweiß
- 28 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the ingredients
- Cut the salmon into bite-sized cubes and season lightly with salt and pepper.
- Loosen the cold cooked rice with your hands so no clumps remain.
- Mince the garlic, finely dice the carrot and slice the scallions, keeping the whites and greens apart.
- Schritt 2
Sear the salmon
- Heat the neutral oil in a frying pan over medium-high heat.
- Sear the salmon cubes until golden on the outside and just cooked through, then set aside.
- Schritt 3
Scramble the eggs
- Lower the heat slightly and pour the beaten eggs into the pan.
- Scramble quickly until just set, then push to one side.
- Schritt 4
Fry the rice
- Add the butter, garlic, carrot and scallion whites and stir-fry until fragrant.
- Add the rice and press it into the pan, then toss until hot and slightly toasted.
- Return the salmon and eggs to the pan.
- Schritt 5
Season and serve
- Drizzle with the soy sauce and sesame oil and toss to coat evenly.
- Taste and adjust with salt and pepper.
- Serve topped with the scallion greens.
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