Salmon Fried Rice
This twist on a classic Chinese take-out favorite is easy to whip up at home, and especially quick if you cook rice the day before. Garlicky, filled with veggies and salmon, this supper is a crowd-pleaser!
Servings
Produce
Garlic
4 2 Clove
Yellow Onion
1/2 0.25 Whole
Carrot
6 3 oz
Waltham 29 Broccoli
8 4 oz
Green onion
2.5 1.25 oz
Bell peppers
5 2.5 oz
Bay leaves
1 0.5 Whole
Protein & more
Jasmine Rice
2 1 cup
Sesame Seeds
2 1 tablespoon
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Egg
2 1 Whole
Spice mix
Fried Rice Sauce
Tamari
2 1 tablespoon
Fish sauce
1 0.5 teaspoon
White sugar
1/2 0.25 teaspoon
Oyster sauce
1/2 0.25 teaspoon
Sesame oil
1/2 0.25 teaspoon
Minced Ginger
1 0.5 teaspoon
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; ¼” dice stems. b. Peel carrots; ¼” coins or pieces. c. Trim stem and seeds off bell peppers; ¼” pieces. d. Trim root, thinly slice green onions. e. ¼” dice yellow onion. f. Mince garlic.
Instructions
1
Cook rice:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and bay leaf (whole). Cover and bring to a boil.
b. Add jasmine rice; stir to combine. Cover and cook until tender, about 18-20 minutes.
*Do this a day ahead of time if you can. Fried rice is best with day-old rice.
2
Cook salmon:
a. Chop salmon into ½-1” pieces. Season with ¼ tsp salt.
b. In large sauté pan or wok over medium-high heat, add 1 tbsp olive oil. Add salmon and sauté until golden, about 5-6 minutes. Remove from pan and set aside.
3
Cook vegetables:
a. In same sauté pan or wok, add 1 tsp olive oil. Add yellow onion (¼” dice), bell pepper (trim stem and seeds, ¼” pieces), garlic (mince), carrots (peel, ¼” coins or pieces), and broccoli stems (¼” pieces). Cook until onion is translucent, 2-3 minutes.
b. If adding optional eggs: Add eggs to small bowl and whisk vigorously. Scoot vegetables over to one side of pan; add eggs and scramble. As eggs harden, stir to combine with vegetables.
c. Add broccoli florets (small bite-sized), bell pepper (trim stem & seeds, ¼” pieces), fried rice sauce, and salmon. Stir to combine.
d. Add cooked jasmine rice; stir to combine. Continue to cook until carrots are fork-tender without being mushy, about 5 more minutes.
4
Serve:
a. In small sauté pan over medium-high heat, add sesame seeds. Toast until golden, about 1-2 minutes. Watch closely!
b. Divide salmon fried rice among plates or bowls. Garnish with green onions (thinly sliced) and toasted sesame seeds.
Chef's notes
Fried rice is best with day-old rice because it soaks up all the goodness better than fresh rice. Next best option would be to cook the rice in a rice cooker and have it ready to go. These two options will also shave 10-15 minutes from your cook time. If neither of these work, be sure to wait on steps 2 & 3 until the rice is 5 minutes away from being cooked.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX