Breastfeeding Friendly Classic Salmon Fried Rice
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Learn more →Ingredients
4 servings
- 1 lb salmon fillet, skin removed
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
- 3 large eggs, lightly beaten
- 4 cups cooked jasmine rice, day-old and cold
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup frozen peas, thawed
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 4 scallions, thinly sliced
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Pat the salmon dry and season both sides with salt and pepper. Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the salmon and cook for 3–4 minutes per side, until the flesh is opaque throughout and an instant-read thermometer inserted at the thickest part reads 145°F (63°C). Transfer to a plate and let cool slightly, then flake into large chunks with a fork. Set aside.
- 2
Return the wok to medium-high heat and add 1 tbsp of the remaining oil. Pour in the beaten eggs and cook, stirring constantly with a spatula, for about 1 minute until just set but still slightly soft. Transfer the eggs to the plate with the salmon.
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