GOLDEN SALMON FRIED RICE

Ingredients

• 2 cups Cooked Rice (cold, preferably day‑old)
• 2 large Egg Yolks (separated from whites)
• 200 g Salmon Fillet (skin removed, cut into 2‑inch pieces)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• 1 cup Cabbage (finely chopped)
• 2 stalks Green Onion (thinly sliced)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• ½ tsp Dashi Powder (dissolved in 2 tbsp hot water)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 2 tbsp Vegetable Oil (for pan‑frying salmon)

Instructions

1. Combine Egg Yolks with Rice

   Place the cold cooked rice in a mixing bowl and stir in the two egg yolks until evenly coated.

   Time: PT2M

2. Season the Salmon

   Pat the salmon pieces dry, then sprinkle both sides with salt and black pepper.

   Time: PT1M

3. Pan‑Fry the Salmon

   Heat 2 tbsp vegetable oil in the skillet over medium‑high heat. Add the salmon and cook 5 minutes per side until golden and just cooked through.

   Time: PT10M

   Temperature: Medium‑high heat

4. Break the Salmon Apart

   Remove the salmon from the pan, place it on a plate, and use two forks to break it into bite‑size flakes. Push the flakes to one side of the skillet.

   Time: PT1M

5. Sauté Cabbage

   Add the chopped cabbage to the empty side of the skillet and stir‑fry for about 2 minutes until just softened but still crunchy.

   Time: PT2M

   Temperature: High heat

6. Add Rice and Aromatics

   Return the salmon flakes to the pan, then add the egg‑yolk‑coated rice, sliced green onions, soy sauce, dissolved dashi, and butter. Toss everything together and sauté for 3 minutes, allowing the butter to melt and coat the rice.

   Time: PT3M

   Temperature: High heat

7. Finish and Serve

   Remove the skillet from heat, give the fried rice one final stir, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

24 g

Carbohydrates

52 g

Fat

15 g

Fiber

3 g