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Salmon Fried Rice, Asanebo Style
30 minPara 2Nutri-Score C€€
C
30 min
30 minSalmon Fried Rice, Asanebo Style
receta de
@asanebo_restaurant
@asanebo_restaurant
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
salmon fillet (skin removed, cut into bite-sized cubes)Pescado200 g
cooked rice (day-old, cold and loosened)Cereales300 g
eggs (beaten)Lácteos2 piezas
scallions (thinly sliced, whites and greens separated)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras2 piezas
carrot (finely diced)Frutas y verduras50 g
soy sauceDespensa20 ml
sesame oilDespensa10 ml- neutral oilDespensa20 ml
butterLácteos15 g
saltEspecias2 g
black pepper (freshly ground)Especias1 g
por ración
Nutrición
506kcal
- Carbohidratos
- 45 g
- Proteínas
- 28 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Bol
Espátula
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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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