Easy One-Pan Miso Ginger Salmon Fried Rice
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked white long-grain or jasmine rice
- 4 oz boneless skinless salmon fillet (dice or cut into small bite-size pieces)
- 2 Tbsp cooking oil (divided)
- 2 large eggs
- 1 cup mixed vegetables (thawed if frozen)
- 1 Tbsp red/white miso paste
- 1 Tbsp grated ginger
- 1 tsp sesame oil
- 2 shallots (peeled and thinly sliced)
- 1 tsp salt
- 1 tsp sugar
- 1 stalk green onion (finely sliced)
Instructions
- 1
Place the cut salmon in a shallow platter. Add the marinade and gently mix the marinade in to the fish. Let marinade for 15 minutes in the fridge while you prep other things
- 2
Bring a large wok/skillet to a high heat. Add 1 Tbsp of cooking oil. Crack in the eggs. Slightly scramble the yolk and then let them cook for about 10 seconds and then scramble it until the eggs are cooked. Dish out to a serving platter
- 3
Wipe the wok/skillet clean if necessary. Bring it back up to heat and add 1 Tbsp of cooking oil. Add shallots and stir fry for about 1 minute. Add the salmon pieces and stir fry until they turn pink. They don't take long to cook since they are in small pieces, about 1 minute or less
- 4
Add the rice, mixed veggies, and cooked eggs back to the wok/skillet. Stir to mix everything. Add seasonings. The amount is just a guideline, you may need to add more salt to your taste. The sugar helps to enhance flavor. Once you are happy with the taste, turn off the heat and dish out into serving platter. Garnish with sliced green onion. Serve immediately
- 5
You can double up the recipe and keep the leftover in the fridge or freeze them if you want to keep them longer
- 6
They can be reheated without thawing in the microwave or in the wok/skillet by stir-frying again until warm