Smoked Salmon Fried Rice Food

MOM'S SMOKED SALMON FRIED RICE

Mom's Smoked Salmon Fried Rice image

This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!

Provided by Annie Y.

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

6 cups water
3 cups long grain white rice, uncooked
3 tablespoons cooking oil, divided
2 eggs, beaten
½ onion, finely chopped
1 green onion, chopped
4 ounces smoked salmon, chopped
½ cup frozen peas
salt and freshly ground pepper, to taste

Steps:

Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g

SALMON EGG-FRIED RICE

Salmon egg-fried rice image

An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside

Provided by Sophie Godwin - Cookery writer

Categories Main course, Supper

Time 20m

Number Of Ingredients 11

Ingredients

thumb-sized piece ginger, grated
1-2 garlic cloves, grated
2 tbsp low-salt soy sauce
½ tbsp rice wine or sherry vinegar
2 tbsp vegetable oil
1 large carrot, chopped into chunks
175g pack baby corn & mangetout or sugar snap peas, chopped
2 skinless salmon fillets
250g pouch cooked brown basmati rice
2 eggs
hot sauce, to serve

Steps:

Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

Nutrition Facts : Calories 432 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium

SMOKED SALMON FRIED RICE

Smoked Salmon Fried Rice image

I made this up with leftover smoked salmon. Feel free to throw in leftovers (other vegetables, other meats, noodles, etc.).

Provided by jo_mama

Categories One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, diced
2 stalks celery, diced
1 carrot, shredded
1 garlic clove, sliced thin
1 teaspoon hoisin sauce
1 cup rice, cooked (I used basmati which added great flavor)
2 eggs
4 ounces smoked salmon, sliced into bite sized pieces
soy sauce, to taste
rice wine vinegar, to taste

Steps:

Heat a large frying pan on high. When hot, add the oil. Add the onion and celery and a splash of soy sauce and vinegar. Cook for about 3 minutes.
Add the carrot and cook for another 2 minutes. Add the garlic and cook for another minute. Add the hoisin and stir to combine.
Move the vegetables to the perimeter of the pan. Add the rice to the center to warm through. Lightly splash with soy sauce and vinegar. Once warmed, mix the rice into the vegetables and move all to the perimeter of the pan.
Add the 2 eggs to the center of the pan. Scramble. Mix with the vegetables and rice.
Turn off the heat and add the salmon to the pan. Taste the mixture and season with additional soy sauce and vinegar, if needed.

Nutrition Facts : Calories 401.3, Fat 10, SaturatedFat 2.1, Cholesterol 133.3, Sodium 428.1, Carbohydrate 59.1, Fiber 2.6, Sugar 3.6, Protein 16.7

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