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Smoked Salmon Fried RiceSmoked Salmon Fried Rice
Smoked Salmon Fried Rice
Smoked Salmon Fried Rice
A simple, flavor-packed dish with a spicy and smoky twist courtesy of Chef Ann Ahmed.
Chef Ann Ahmed
Chef Ann Ahmed
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Smoked Salmon Fried Rice Recipe, Courtesy of Chef Ann Ahmed
Smoked Salmon Fried Rice
Prep Time5 Minutes
Servings2
Cook Time10 Minutes
Ingredients
2 tablespoons canola oil
365 g cooked jasmine rice (preferably day-old)
1 large egg
2 tablespoons Sriracha
2½ tablespoons teriyaki stir-fry sauce
2 tablespoons sliced green scallions (plus more for garnish)
1–2 cloves garlic, minced
4 oz Lunds & Byerlys smoked Atlantic salmon
A pinch of salt, to taste
Crispy fried onions or shallots, for garnish
Directions

1. Prep the Garlic: Mince the garlic cloves and set aside.

2. Heat the Wok: Place your wok over medium-high heat. Once hot, add the canola oil.

3. Sauté the Garlic: Add the minced garlic and cook until it turns slightly golden and fragrant.

4. Scramble the Egg: Crack the egg directly into the wok and gently scramble it until just set.

5. Add the Salmon: Crumble the warmed smoked salmon into the wok and stir to combine with the egg.

6. Stir in the Rice: Add the cooked jasmine rice. Break up any clumps with your spatula and mix thoroughly into the egg and salmon.

7. Season the Rice: Pour in the teriyaki stir-fry sauce and Sriracha. Stir well to evenly coat the rice. Add a pinch of salt to taste.

8. Finish with Scallions: Toss in the sliced scallions and stir for another minute.

9. Plate and Garnish: Serve hot, garnished with additional scallions and crispy fried onions or shallots.

5 minutes
Prep Time
10 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
2 tablespoons canola oil
Spectrum Culinary Organic Canola Oil
Spectrum Culinary Organic Canola Oil, 16 Ounce
$12.99$0.81/oz
365 g cooked jasmine rice (preferably day-old)
Dynasty Jasmine Rice
Dynasty Jasmine Rice, 2 Pound
$4.89$2.45/lb
1 large egg
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$6.29$0.52 each
2 tablespoons Sriracha
Huy Fong Sriracha Hot Chili Sauce
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
$6.59$0.39/oz
2½ tablespoons teriyaki stir-fry sauce
L&B Teriyaki Stir-Fry Sauce
L&B Teriyaki Stir-Fry Sauce, 12 Ounce
$6.99$0.58/oz
2 tablespoons sliced green scallions (plus more for garnish)
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
1–2 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
4 oz Lunds & Byerlys smoked Atlantic salmon
L&B Original Smoked Atlantic Salmon
L&B Original Smoked Atlantic Salmon, 4 Ounce
Deal
$10.99 was $11.99$2.75/oz
A pinch of salt, to taste
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.69$0.27/oz
Crispy fried onions or shallots, for garnish
French's Original Crispy Fried Onions
French's Original Crispy Fried Onions, 6 Ounce
$5.59$0.93/oz

Directions

1. Prep the Garlic: Mince the garlic cloves and set aside.

2. Heat the Wok: Place your wok over medium-high heat. Once hot, add the canola oil.

3. Sauté the Garlic: Add the minced garlic and cook until it turns slightly golden and fragrant.

4. Scramble the Egg: Crack the egg directly into the wok and gently scramble it until just set.

5. Add the Salmon: Crumble the warmed smoked salmon into the wok and stir to combine with the egg.

6. Stir in the Rice: Add the cooked jasmine rice. Break up any clumps with your spatula and mix thoroughly into the egg and salmon.

7. Season the Rice: Pour in the teriyaki stir-fry sauce and Sriracha. Stir well to evenly coat the rice. Add a pinch of salt to taste.

8. Finish with Scallions: Toss in the sliced scallions and stir for another minute.

9. Plate and Garnish: Serve hot, garnished with additional scallions and crispy fried onions or shallots.