salmon fried rice w an egg on top
the ingredients
— vegetable or canola oil | 2 tbs
— onion | 1/4 onion, diced
— red bell pepper | 1/2 pepper, diced
— frozen broccoli | 1/2 cup
— shredded carrots | 1/2 cup
— fresh ginger | 1 tbs (about a thumb), grated or finely minced
— garlic | 2 cloves, minced
— honey sriracha salmon | 1/2 lb, 1/2 recipe
— sushi rice | 2 cups, 1/2 recipe
— tamari or soy sauce | 3 tbs.
— agave or honey | 1 1/2 tbs
— sriracha | 3 tbs
— unseasoned rice vinegar | 2 tbs
— fish sauce | 1 tsp
— sesame oil | 2 tsp
— sesame seeds, any color | 2 tbs
— eggs | 2, 1 per person
the process
— in a large sauté pan, heat canola oil over medium-low heat
— add diced peppers onions and cook until they are fully softened and getting some color, about 10 minutes
— while those cook, combine the tamari, agave, sriracha, vinegar, fish sauce, sesame oil, and sesame seeds in a small bowl and set aside to sauce with later
— add frozen broccoli and cook until most of the water has evaporated, about 4 minutes
— add shredded carrots and cook until they are softened and get some color, about 4 minutes
— add ginger and cook for about 2 minutes, then add garlic and cook for another 2 minutes
— add in your rice and salmon, breaking them up enough to combine with the vegetables
— add in your sauce, mixing to combine and letting everything marry over low heat for a few minutes
— while the sauce and rice get acquainted, fry your eggs in a small pan
— when your eggs are about done, serve your fried rice in two bowls, each with their own egg on top
— if your taste buds are up for it, top with some extra sriracha, red pepper flakes, and sesame seeds
notes
— gluten free if you use tamari in the sauce
— dairy free
— I know the list of ingredients seems long, but it really is just throwing it all into one pan and letting it do its thing
