It’s summer and we love to eat healthy, light meals. So Keith Jones, executive chef at Honey Smoked Fish Company has a delicious recipe for Honey Smoked Salmon Fried Rice:
HONEY SMOKED SALMON FRIED RICE
8 ounces HONEY SMOKED SALMON (bring to room temperature)
1/3 cup plain vegetable oil
1 onion, small diced
Salt and pepper
3 cloves garlic, chopped fine
2 inch piece fresh ginger, peeled and chopped fine
3 whole scallions, thinly sliced on the bias, white and green separated
6 ounces medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine, grains separated
Heat a large heavy-bottomed nonstick skillet(or wok) over high heat. When hot add 1 tablespoon of the oil. Add the onions to the pan, season with pepper and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger and scallion whites and stir-fry until fragrant, about 1 minute. Add the frozen vegetables and cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.*
Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to bowl. Break the eggs up with a wooden spoon or spatula.
Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens and transfer to a bowl. Stir all the ingredients together with the rice, add Honey Smoked Salmon and mix in until well blended, adjust seasoning (if necessary) and serve immediately.
* If skilled enough, can create in one pan without transferring to a bowl