Plat
Salmon Fried Rice, Asanebo Style
30 minPour 2Nutri-Score C€€
C
30 min
30 minSalmon Fried Rice, Asanebo Style
recette de
@asanebo_restaurant
@asanebo_restaurant
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
salmon fillet (skin removed, cut into bite-sized cubes)Poissons200 g
cooked rice (day-old, cold and loosened)Céréales300 g
eggs (beaten)Produits laitiers2 morceaux
scallions (thinly sliced, whites and greens separated)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes2 morceaux
carrot (finely diced)Fruits et légumes50 g
soy sauceÉpicerie20 ml
sesame oilÉpicerie10 ml- neutral oilÉpicerie20 ml
butterProduits laitiers15 g
saltÉpices2 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
506kcal
- Glucides
- 45 g
- Protéines
- 28 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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