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Salmon Fried Rice, Asanebo Style
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Salmon Fried Rice, Asanebo Style

30 minPorcje: 2Nutri-Score C€€
od @asanebo_restaurant2 importyugotowano 0 razy
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Składniki

2 osoby
  • salmon fillet (skin removed, cut into bite-sized cubes)Ryby200 g
  • cooked rice (day-old, cold and loosened)Produkty zbożowe300 g
  • eggs (beaten)Nabiał2 kawałki
  • scallions (thinly sliced, whites and greens separated)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce2 kawałki
  • carrot (finely diced)Warzywa i owoce50 g
  • soy sauceSpiżarnia20 ml
  • sesame oilSpiżarnia10 ml
  • neutral oilSpiżarnia20 ml
  • butterNabiał15 g
  • saltPrzyprawy2 g
  • black pepper (freshly ground)Przyprawy1 g

na porcję

Wartości odżywcze

506kcal

Węglowodany
45 g
Białko
28 g
Tłuszcz
24 g
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Przybory

  • Patelnia
  • Miska
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5
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