This recipe came about during one of my conversations with another busy mom when she mentioned she used salmon flakes to cook fried rice.
My family enjoys this Japanese inspired one bowl fried rice. It not only looks visually appealing with the bright orange and green colors, it is very tasty too. Top it with plenty of crunchy shredded seaweed and sesame seeds for that extra flavour and crunch.
Japanese Salmon and Edamame Rice
Makes 2 servings
- 300g salmon cutlet, cut into bite size pieces
- 2 cups cooked rice
- ½ cup cooked edamame beans
- 1 knob ginger, minced
- 1 fat pip garlic, chopped
- Sesame seeds
- Salt and pepper
|So colourful and packed with nutrients|
- 1 tbspn Japanese soy sauce (if unavailable, use regular soy sauce)
- 1 tbspn mirin (omit if unavailable)
- 1 tbspn sake (if unavailable, use ½ tbspn chinese cooking wine)
- 1 tbspn brown sugar
- To make the teriyaki sauce, pour the seasonings into a small pan and bring to a simmer over low heat. Stir gently until the sugar starts to caramelise. Remove from heat and let it cool down.
- Heat some oil in a medium size pan and fry the ginger and garlic until fragrant and golden. Toss in the salmon pieces and fry until just cooked and the skin is crispy. Add in the rice and edamame beans. Toss all the ingredients evenly until the rice is properly heated through. Season with some salt and pepper.
- Stir in the teriyaki sauce and coat evenly.
- Serve immediately with a garnishing of shredded seaweed and extra sesame seeds.