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Wednesday, 17 April 2013

Fried Rice with Salted Salmon and Preserved Olive Leaves

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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). 





26 comments:

  1. Looks SO GOOD!!!!! Thanks for showing the jar of preserved olive leaves so I can look for it! So happy you used that salted salmon in fried rice!

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    1. Nami, salted salmon in fried rice is simply awesome! :) No more boring chinese sausages for a long while :P

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  2. I loves olive fried rice ~ I have not made this for so long and thanks for reminding me and with the added salmon into this makes it real more delicious! I like it!

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    1. Mel, you gotta make the salted salmon and then make this fried rice. It is SO good :)

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  3. Esther, your fried rice with the salted salmon looks so yum! Am not familiar with the preserved olive leaves. I noted you did not put onions or garlic in the fried rice. I guess the salted salmon and olive leaves are enough to add flavours to the rice. I feel like having fried rice again :)

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    1. PH, yes, no need onions or garlic. The salted salmon and preserved olive are more than adequate to give the rice the amazing flavour and aroma. Oh i can't wait to make this very soon!

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  4. Hi Esther, delicious fried rice. Interesting recipe with preserved olive leaves, I love this to eat with porridge. Thank for sharing your recipe.

    Have a nice day.

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    Replies
    1. Hi Amelia, thanks for dropping by. Yes this preserved olive is great with porridge, one of my favourite as a simple meal :)

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  5. Hi Esther, fried rice is always a favourite and I'm thankful to come across so many varieties from the food blogs like yours, Phong Hong's and Queenie's.

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    1. Hi Kimmy, yea, it's always nice to try different varieties of fried rice. My family was getting bored with the usual chinese sausage version :P

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  6. Hi Esther, I love this olive vegetable too! Always make fried rice with it. And indeed your rice looks so good with salted salmon. Someday will try make the salted salmon.

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    1. Hi Mich, yes, this salted salmon is so appetizing, try it, I am sure your family will enjoy it.

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  7. You can buy salted salmon here but it's a tad expensive :P Love , love your scrumptious fried rice ! I've used the preserved olives in some of my stir fries and have eaten noodles with it as a topping but not in a fried rice . I'll try it next time ! Btw , we have the same brand of preserved olives :D

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    1. Oh, i have never come across salted salmon in HK... Where are they available, Anne? Good that they have the same brand in HK, means its a reputable brand then eh..at first when i saw the jar, i thought mum bought a dubious brand hahaha!

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  8. Hi Esther, your fried rice looks so good, a very interesting variation indeed! Do you still have any of your salted salmon to spare, i won't be greedy, just one slice will do and i will fry my own rice ;))

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    Replies
    1. Adeline, i have an entire container of it stashed in the freezer...for the every other day cravings hahaha, come i give you some :)

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  9. That is one yummy looking fried rice. I've seen a few people using preserved olive leaves and I am very curious about it. Does it taste like olives? I have to check if our Asian store here sell this.

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    1. Hi Gert, i personally dont think it tastes like olives at all. Its very salty, and soaked in a combination of brine and oil...very hard to describe haha. Yes do try and get a small jar from the Asian stores at your place, it is good with plain porridge or stir fries and of course fried rice :)

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  10. Hi Esther! I have never tasted the preserved olive leaves... How does it taste like? Salty?

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    1. Alvin, yes, very salty. Not like olives at all.

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  11. just saw your salted salmon in your previous post. I think this is a fabulous idea adding them in fried rice!

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    1. Hi Lena, my next try will be to use them in stir fries, yum!

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  12. I have yet to use preserved olive leaves to fry rice, yours sound so yummy..

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  13. Hi Esther! What a unique blend of flavours. Love salted fish in any form. I have never come across olive leaves and I'm guessing that that's the Chinese kind. I can imagine how good the salmon goes with the fried rice.

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  14. Esther,
    This special fried rice look so good.
    Must try this soon.
    Thanks for sharing :)
    mui

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