Interstitial Cystitis Friendly Black Pepper Salmon Fried Rice with Snow Peas
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin removed
- 1 tbsp neutral oil (such as canola or vegetable oil)
- ¼ tsp salt
For the sauce
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp freshly ground black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp sugar
For the fried rice
- 4 cups cooked jasmine rice, day-old and cold
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Ingredient noteFresh ginger can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~3/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 6 oz snow peas, trimmed
- 3 large eggs, beaten
- 4 scallions, thinly sliced, white and green parts separated
Ingredient noteInterstitial cystitis flags onions because alliums can irritate a sensitive bladder, but this recipe uses only the milder scallion green tops, which is likely fine for most. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tsp sesame oil
For serving
- 1 tbsp toasted sesame seeds (optional)
Can be omittedsesame seeds
- lime wedges (optional)
Can be omittedlime
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, 1 tsp sesame oil, black pepper, and sugar until the sugar dissolves. Set aside.
- 2
Pat the salmon dry and season with salt. Heat 1 tbsp neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the salmon and cook, undisturbed, for 3 minutes, then flip and cook for another 2–3 minutes, until the salmon reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed. Transfer to a plate and break into large flakes with a fork. Wipe out the pan.
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