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Home FEEDING Family Food Salmon Fried Rice Recipe – Wholesome & Colorful Japanese Style
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Salmon Fried Rice Recipe

Japanese is certainly one our top favorite when it comes to dining out. Inspired by a bowl of salmon fried rice we dined at Ki No Me Japanese Restaurant at One World, I decided to experiment at my home kitchen. To my surprise and delight, it is indeed lovely. In fact, my version is far better than the one we had sampled outside. The trick is plenty of salmon flakes at which is not sensible for the restaurateurs to compete unless they transfer the cost to consumers J.

In my preparation, I’d prefer to go for fresh salmon, deboned, salted a little then steam or bake it, before flaking it. For quick fix, you may purchase a bag of cooked salmon flakes to substitute.
200 g of salmon – salted & a handful slices of ginger, steamed/baked then broken into pieces. 1 cup of Japanese steamed rice – make sure water is not excessive, giving a grainy rice rather than sticky kind.
¼ cup of minced garlic
½ cup of chopped onion
2-3 tsp cooking oil
1/4 cup  green onion  chopped
1/2 cup Bunashimeji - brand: Hokto mushroom - chopped
½ cup cabbage
½ cup green pepper
2-3 eggs - whisked          
2-3 tbsp soy sauce (Kikkomen light soy sauce)
Dashes of black pepper

1.       Heat up cooking oil in a nonstick skillet over medium-high heat. Add garlic and sauté until golden brown or fragrance. Dish out and set aside.
2.       Using the same skillet, pour egg and cook it like scrambled egg. Mash into tiny pieces.
3.       Add cabbage, green pepper and an ounce to a few of water. Toss and allow the vegetables to soften a bit but not overcook. Also make sure the water has dried up.
4.       Pour in steamed rice. Add soy sauce and toss to mix well. Sprinkle some black pepper and salt to taste or as needed.
5.       Add stir-fried garlic and salmon flakes. Toss to mix well.
6.       Combine green onion into the fried rice and mix well. Turn off the heat.
7.       Serve warm.


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