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

30 minServes 2Nutri-Score C€€
from @asanebo_restaurant2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillet (skin removed, cut into bite-sized cubes)Fish200 g
  • cooked rice (day-old, cold and loosened)Grains300 g
  • eggs (beaten)Dairy2 pieces
  • scallions (thinly sliced, whites and greens separated)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • carrot (finely diced)Produce50 g
  • soy saucePantry20 ml
  • sesame oilPantry10 ml
  • neutral oilPantry20 ml
  • butterDairy15 g
  • saltSpices2 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

506kcal

Carbs
45 g
Proteins
28 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Spatula

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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