I love it when everything just falls into place without extra planning or trips to the store. When a spontaneous idea and a refrigerator packed with leftover food from the holidays fit together perfectly like pieces in a puzzle. Today, as I stared into the obis of my stuffed refrigerator an idea for tonight’s dinner just fell into place. As my eyes traveled from the stacks of containers filled with rice to the other remains of our holiday meal it dawned on me, I could make fried rice. I have plenty of rice and salmon, now all I need is cabbage.
Searching through the maze of leftovers was like looking for a misplaced set of keys. “I know it’s in here somewhere”. That one missing thing which is usually right in front of your nose but, you can’t find it anywhere. Fortunately, without emptying my whole refrigerator I found what I was looking for staring right back at me, was a container full of roasted Brussels sprouts. Ah ha, Brussels sprouts are members of the cabbage family, right? Yes. Whoop whoop, no need to run to the store, I’ve got everything I need all in one place. A dinner of fried rice solves four problems at the same time: use up some of the rice, use up some of the Christmas Eve dinner leftovers, clear out space in my refrigerator, and make tonight’s dinner. Fried rice made with poached salmon and roasted Brussels sprouts for the win.
This recipe is lightly based on an old recipe in Silver Palette New Basics Cookbook, Fried Rice with Shrimp. I used it as a foundation along with one in Smoke and Pickles by Edward Lee. My recipe builds on the concept of making a substantial meal from ingredients that by themselves are too small. One 8-ounce piece of salmon isn’t big enough to feed a family. However, when you combine it with ingredients like rice and vegetables, it makes a full meal with plenty to go around. My family loves fried rice and always orders it when we eat out for Chinese food. Why not make it at home and use up some of the leftovers? It is too good to save for takeout.
I made fried rice with salmon because that is what I have, but if you have tons of turkey, ham, pork, chicken, or goose from Christmas dinner you can’t go wrong mixing any of those foods with fried rice. You can also switch up the vegetables. Instead of cabbage or Brussels sprouts use, broccoli, asparagus, peas, sugar snap peas, kale, green beans, or Swiss chard. You can make it with prepared food, or entirely from scratch. Heat up, or cook each ingredient separately in a wok or skillet, then toss everything together with a soy sauce and sherry seasoning.
A nice garnish with the salmon fried rice is removing the skin off the salmon and frying it. You get very crispy salmon skin pieces to mix in with the soft rice. It is a nice contrast and tastes great. I cut the skin into strips then fried it in peanut oil. You could fry the skin whole then break it into smaller pieces if you wish. Just cook it till it is dark brown and very crispy then sprinkle some salt over the crackly skin when you are done.
Fried Rice with Salmon and Brussels Sprouts
- 5 TB peanut oil or canola oil divided
- 2- inch piece of fresh ginger root peeled and minced
- 3 cloves of garlic minced
- 1/3 lb 8 large shrimp, cut into thirds (optional)
- Kosher Salt to taste
- 8 oz 201 g cooked salmon
- 1 onion thinly sliced into half-moon pieces
- 7 oz 201 g cooked Brussels sprouts, slivered (or 1/2 half a head of Napa cabbage, thinly sliced)
- 1-2 medium carrots 2.25 oz / 61 g julienne
- 1 cup frozen peas
- 3 cups 14.5 oz / 412 g cooked rice
- 1/4 cup soy sauce
- 1/4 cup sherry or vermouth
- 1/2 tsp hot sauce
- 2 eggs lightly beaten
- 1 TB sherry vinegar
- Garnish with fried salmon skin or chopped peanuts, sliced scallions, or sesame seeds
Heat 2 TB peanut oil or canola oil in a large skillet, set at medium high. Add the half of the minced ginger and minced garlic and sauté until soft, but not brown. Add the prepared shrimp and cook until just done. The shrimp will no longer be translucent, and are tender when pierced with a fork, about 5 minutes. Remove the shrimp to a plate and reserve. Add the salmon and sear on the top and bottom sides of the salmon of a couple of minutes. Remove the salmon and reserve.
Add 2 TB of peanut oil or canola oil to the pan and heat. When warm add sliced onion and cook until soften, but not brown, about 5 minutes. Add the remaining garlic and ginger and cook until softened, about 2 minutes. Add carrots and cook for a couple of minutes. Add the cooked Brussels sprouts (or fresh Napa cabbage) and cook until warmed through. If you are cooking fresh vegetables cook until soft but retains some of the bright green color, about 10 minutes. Season the vegetables with Kosher salt and freshly ground pepper to taste.
If using peas add them to the vegetables and cook until heated through. Remove the vegetables from the pan and keep warm.
Combine the soy sauce, vermouth or sherry, and hot sauce in a small bowl and set aside.
Wipe out the pan and add the last tablespoon of oil and heat up. Add the rice and cook until warmed through.
Break apart the salmon to large flaky pieces and add to the rice. Add the vegetables, shrimp and soy/sherry or vermouth mixture and toss to coat. Cook until the rice mixture is hot.
Make a well in the center of the rice and pour the eggs into the well. Cook undisturbed for about one minute then stir the eggs with a fork to encourage the eggs to make small curds. Mix the eggs with rice and vegetables until cooked through.
Turn off the heat and add the sherry vinegar. Stir.
Garnish with your favorite garnishes, like sliced scallions, parsley, basil, chopped salted peanuts or pistachios, salmon skin cracklings, or sesame seeds.
To make the fried salmon skin, add 2-3 tablespoons of oil to a skillet or wok and heat on medium high. Add the skin to the hot skillet and cook undisturbed for a couple of minutes. Stir to cook the skin on all sides and not burn. When crisp and brown, remove the skin using a slotted spoon and place on paper towels. Sprinkle with a small pinch of Kosher salt.
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