Rice Against the Stream
Salmon Bell Pepper Fried Rice for a Savory Chinese-Style Dinner
30 minutes
Serves 4
DinnerChinese
Herb's take
Fried rice is the culinary version of jazz: improvisational, rhythmic, and always better with a little riff. Tonight we’re giving it a twist with flaky salmon and sweet bell peppers, teaching you just how delicious leftover rice can become with the right wok technique.
Ingredients
Yield
4
Instructions
- 01Pat salmon chunks dry with paper towels and season with a pinch of salt and half the white pepper.
- 02Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high until shimmering. Add salmon in a single layer and cook, turning once, until just cooked through and golden at the edges, 2-3 minutes per side. Transfer to a plate.
- 03Return the pan to medium-high and add another tablespoon neutral oil. Pour in eggs and scramble until just set, then transfer to the plate with salmon.
- 04Add remaining 1 tablespoon neutral oil to the pan, then add garlic, ginger, and the white parts of the scallions. Stir-fry until fragrant, about 30 seconds.
- 05Toss in diced bell pepper and peas. Stir-fry for 2 minutes until bell pepper is just tender.
- 06Increase heat to high. Add chilled rice, breaking up clumps with a spatula, and stir-fry for 2-3 minutes until rice is heated through and separating into individual grains.
- 07Push rice mixture to the edges of the pan. Pour soy sauce and sesame oil into the center, tossing everything quickly to coat evenly.
- 08Return salmon and scrambled eggs to the pan. Gently fold them in just until the salmon breaks into large flakes and everything is thoroughly combined.
- 09Drizzle in rice vinegar, sprinkle with remaining white pepper, and adjust salt if needed. Stir well and remove from heat.
- 10Serve hot, garnished with reserved scallion greens.
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