Ingredients:

  • 3 cups (540g) cooked Jasmine rice, chilled overnight
  • 2 tbsp (30ml) neutral oil
  • 1 lb (450g) salmon fillet, skinless and cubed into 1/2 inch pieces
  • 3 large eggs, lightly beaten
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (150g) frozen peas and carrots, thawed
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 scallions (20g), thinly sliced
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) sugar

Instructions:

  1. Heat 1 tbsp of oil over medium-high heat until shimmering. Add the salmon cubes in a single layer and sear for 2–3 minutes without moving them until a mahogany crust forms, then flip and sear for 1 more minute. Remove salmon from the pan and set aside.
  2. In the same pan, add the remaining oil. Toss in the garlic, ginger, and the white parts of the scallions, sautéing for 30 seconds until fragrant.
  3. Push the aromatics to the side of the pan, pour in the beaten eggs, and scramble quickly until just set but still velvety.
  4. Turn heat to high. Add the chilled rice and frozen vegetables. Stir-fry for 3–5 minutes, pressing the rice down to ensure it toasts.
  5. Pour the flavor sauce (soy sauce, sesame oil, and sugar) over the rice and toss constantly until the grains are evenly coated and glistening.
  6. Gently fold the seared salmon back into the rice bowl to warm through and serve immediately.