Easy Salmon Fried Rice
Fried rice. Not exactly my kind of food but I was looking for new ways to cook salmon. I don’t really like rice and normally wouldn’t eat fried rice. I know, what a great way to introduce this recipe!
But, a regular human being should like this though. Jason loved it- I think he went through three bowls? So this recipe is really for either 4 normal people or 1 husband + wife who doesn’t really eat rice. When cooking fried rice, two things really matter to me. Overnight rice and a smoking hot wok. I know sometimes you just wanna cook fried rice on a whim, so where to get overnight rice last minute?
On days that I haven’t planned on cooking fried rice and for some reason die-die mustcookfriedriceoriwilldie, here’s something I do. Cook the rice with less water so that it is drier, then I spread it out on a flat surface and direct the fan at it. This won’t work as well as day-old rice left overnight in the fridge, as the grains are not properly fluffed up and cooked, but this should do if you’re desperate.
Make sure you have a smoking hot wok when cooking the fried rice. Turn up the flame as you add the rice so that each grain gets the attention it deserves and the overall result doesn’t end up soggy and mushy. You can use whichever dry vegetables you want, like peas, beans, carrots, corn. I would have loved to add some green beans but I didn’t have them that day. For the crab meat, it would be best to use fresh crab meat as they’re meatier.
How did I get the skin to be so crispy? Wouldn’t have been able to do it if I didn’t have the airfryer. Airfry the salmon fillet whole, and allow to cook for 4 minutes. You should then be able to lift the skin easily off the flesh using a pair of tongs. So now you have two separate components: the salmon fillet and the salmon skin. Let the skin airfry alongside the fillet until the 7 minutes are up. Give it a few more minutes if it is not crispy enough, but be sure to remove the salmon fillet first. You don’t want to overcook it. Salmon isn’t very forgiving. I overcooked the salmon a little in this attempt, but you don’t have to.
If you don’t have an airfryer, you can still make this dish- see instructions below. But I don’t know how you’re going to get the crispy skin without making a mess. I’m glad I don’t have this problem. Buy your AF la, it’s one of the best kitchen investments you can make.
Easy Salmon Fried Rice
Makes: 4 servings
Total cost per serving: $1.35
What I used:
4 rice-bowls cooked overnight rice
1 salmon fillet (about 150 – 200 grams)
100g crab meat (optional and more if you like)
A handful of shredded cabbage, frozen corn, carrots (cut into strips)
2 eggs, whisked
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon fish sauce
1 flat teaspoon sugar
2 tablespoons olive oil
Steps:
1. Prepare the salmon. If you have a Philips airfryer, airfry the entire fillet at 180C for 7 minutes, then flake with a fork. If you don’t have an airfryer, cut into small cubes and set aside.
2. Blanch the frozen corn in boiling water til done. Set aside.
3. Heat the olive oil in a smoking hot wok. Add the shallots, fry for 2 minutes before adding the garlic.
4. Fry the shredded cabbage and carrots for 3 minutes. Add the crab meat and corn. (If using raw salmon, add the salmon now cook for 2-3 minutes.) Add the rice, oyster sauce, light soy sauce, fish sauce and sugar. Toss well to combine.
5. Make a well in the centre of the wok and add the eggs. Let it sit for 20 seconds then fold in the rice and cook til dry. (if using airfried salmon, add them now). Give it a final toss and serve!
How much I spent:
$3.50 for salmon (I used frozen from Song Fish)
$1.40 for crab meat (I bought 500g for $7 from Song Fish)
$0.50 for cabbage, corn, carrots
Everything else from my pantry
