Fried Rice with Salted Salmon and Preserved Olive Leaves

Ever since I learned to make the ultra appetizing Japanese Salted Salmon, my family has been transformed into a salmon crazed brood.  

Every other day my son would be asking for these, and I, silently craving for them.  Hubby would give me a conspiratorial smile when he sees them being served on the table.  
The idea for this came about when I was craving for fried rice but wanted something different from the standard chinese sausage-scramble egg combo. My mum had just given me a small jar of preserved olive leaves, and I thought it would be fantastic to try it out with some salted salmon.

It turned out to be super yummy - the flavour from the salted salmon blended perfectly with the preserved olive leaves. Coupled with the smoky aroma of the fried rice and scrambled egg, it was a perfect union.  This will be our favourite version of fried rice for a long time until the next new variation comes about.

 

 

 



Fried Rice with Salted Salmon and Preserved Olive Leaves
Serves 2-3, depending on how ravenous you are!

• 3 cups of cold cooked rice, rake with a fork to loosen the grains
• 4 thin slices of salted salmon, about 200g
• 2 tbspn of preserved olive leaves
• 2 large eggs, beaten
• Soy sauce and pepper
• 4 lettuce leaves, chilled and chiffonaded

1.  Heat a small dollop of oil and lightly fry the salted salmon until just cooked and the edges golden brown.  Dish out and roughly forked into small chunks.  Set aside.

2.  Using the same oil,  fry the preserved olives leaves on medium heat and add in the rice.  Turn up the heat and toss the rice until smoky, heated through and the olive leaves are distributed well into the rice.

Mum got me this jar of preserved olive leaves. 
There's no English wording on the jar, so I can't really
tell you what it says :P  But you should be able to get this 
from any supermarket.  

Looks a bit gross doesn't it? Haha, don't worry, it tastes good!

3.  Push the rice aside and add a dash of oil.  Pour in the beaten egg, leave until half set, then scramble.   Mix well with the rice.

4.  Add in the chunks of salted salmon and toss well to combine.  Adjust the taste with a few dashes of soy sauce and pepper.  Dish out, garnish with chiffonaded lettuce and serve immediately.  (Sometimes I like to add the chiffonaded lettuce and toss everything together before serving).