Salmon Fried Rice

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Recipe: Salmon Fried Rice

Makes : 4 servings | Main Dishes Dairy Free Print
Whenever I cook rice, I always make extra and refrigerate the leftovers for fried rice. Fried rice actually works best using chilled cooked rice, keeping it clump-free. My daughter and I initially came up with this recipe as a way to use up leftover salmon, but you could toss in diced cooked chicken, pork or even scrambled egg instead.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger or garlic
  • 2 medium carrots, peeled and diced
  • 1 cup chopped fresh vegetables such as red bell pepper, broccoli, asparagus or snow peas
  • 2 cups flaked cooked salmon
  • 3 cups cooked and chilled brown rice
  • 2 tablespoons gluten-free tamari
  • Chopped fresh cilantro, for garnish (optional)

Instructions

  • In a large nonstick frying pan set over medium-high heat, warm the oil with the ginger or garlic. Cook, stirring occasionally, until it sizzles. Add the carrots and the vegetables and cook, stirring occasionally, until they start to soften, about 3 minutes. (Cut the vegetables small so they'll cook fast.)
  • Stir in the salmon and cook until heated through, about 2 minutes. Add the rice and soy sauce and continue to cook until the rice is hot. Top with cilantro, if using.

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  1. Thank you for the post and recipe. I think everyone who attended is somehow changed forever by the event. I know Braeden and I feel so positively touched by the whole experience. It was wonderful to meet you!

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