Japanese Spicy Salmon Fried Rice - Firecracker Salmon
Stir-fried salmon, vegetables, and rice flavoured with vibrant Japanese seasonings
Ingredients
MAIN INGREDIENTS
- 2 cups cold cooked rice
- 300 g salmon fillet
VEGETABLES
- 1 red onion
- 1 tbsp spring onion ( white part )
- 1 carrot medium size
- 1/2 red pepper
- 1/2 yellow or green pepper
- 2 cloves garlic
- 1/3 cup peas or edamame
SEASONING (If Shichimi unavailable)
- 1/2 tsp ginger fresh or paste
- 1 tsp chilli flakes or powder or fresh chilli
- 2 tsp black and white sesame seeds
- 1/2 tsp white or pink pepper
- 1/2 tsp lemon zest or yuzu peel
- 2 tsp dried seaweed
OTHER
- 3 tbsp light soy sauce
- 2 tsp sesame oil
- 4 tbsp sunflower oil
GARNISH
- 1 tsp black and white sesame seeds
- 2 tbsp spring onion (green part)
Instructions
- Heat a large wok or non-stick deep frying pan over medium heat and add 3-4 tablespoons of sunflower oil. Allow the oil to heat up.
- Add the chopped onion and stir-fry for 2-3 minutes.
- Add the carrot, red and yellow pepper, garlic, and edamame. Cook for 3 minutes. Remove the vegetables with a slotted spoon and set aside.
- Add the remaining vegetable oil together with the sesame oil.
- Add the cold rice, separating the grains with a wooden spatula so that there are no large lumps, and stir-fry for 2-3 minutes.
- Return the vegetables to the pan, tossing and stirring to mix them thoroughly with the rice.
- Pour the soy sauce along the edge of the wok or pan, season with shichimi or substitutes , and stir to mix well.
- Remove from the heat, divide the rice into 3 equal portions, garnish with the chopped spring onion, and serve.
Notes
The total calorie count for the entire dish is approximately 1215 calories. This can vary based on the specific types and quantities of ingredients used. The recipe serves about 3 people, with each portion averaging around 405 calories.