Fried Rice with Salmon
By Julie Cader
Seldom do I have leftover salmon. But when I do, I like to mix it in salads, pasta and fried rice. For this simple fried rice recipe, I used Lundberg’s organic short grain brown rice, providing a wonderful, nutty flavor to the dish.
Ingredients
2 Cups Cooked California Brown rice, cooled
3 Eggs, whisked
4 Scallions, chopped
2 Cloves Garlic, finely chopped
1 Tablespoon Fresh Ginger, grated
½ Teaspoon Lemon Pepper
3 ½ Tablespoons Salted Butter
2 Tablespoons Soy Sauce
Directions
Melt ½ tablespoon of butter in a large skillet over medium-high heat, add eggs, season with lemon pepper, and scramble eggs until they are finely chopped. Remove eggs from skillet.
Heat 1 tablespoon of butter in skillet and stir-fry scallions, garlic and grated ginger until softened, about 3 to 4 minutes. Add remainder of butter and stir in the brown rice. Fry for a few minutes, add salmon pieces and stir-fry together. Gently stir in the soy sauce and then turn off the heat and transfer fried rice to a serving plate.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
