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Diced salmon is perfect for fried rice, each grain of rice absorbs the essence of salmon oil, releasing a rich aroma in every bite.

Ingredients

Diced salmon 100g, 1 bowl of cooked rice (approx. 200g), 1 egg, Diced onion 50g, 1 tablespoon soy sauce, A pinch of salt, 2 tablespoons oil, an appropriate amount of chopped spring onion

Instructions

  1. Cook the rice, refrigerate overnight.
  2. Marinate the diced salmon with a pinch of salt for 5 minutes, set aside.
  3. Heat the pan with 1 tablespoon of oil, stir-fry the diced onion until fragrant, then add the diced salmon and stir-fry until about 70% cooked (around 1 minute), set aside.
  4. Add the rest of oil. Beat the egg and pour it into the pan, stir-fry the rice until each grain is distinct and fluffy.
  5. Add the diced salmon and onion, stir-fry with soy sauce and salt. Finish by garnishing the chopped spring onions and serve.

Cooking Tips

Using overnight rice cooks even better, as the grains stay more distinct when stir-fried. You can also enhance the texture and flavor by adding ingredients like corn or green peas according to your preference.