when i was younger, my mom would make salmon fried rice with oil and soy sauce, and we would eat it with rice. at some point when i started cooking for myself, i combined the cooking of two dishes and began making both as one dish. it tastes just as good!
to change it up a little, i made my spinach nachos for lunch and had some leftover spinach. so i don’t waste the spinach, i added it into the fried rice. it’s just as good. give it a try!
- 1 tablespoon olive oil
- 1 pound salmon
- 1-2 tablespoons soy sauce
- sea salt and pepper, to taste
- 4 cups day old rice (preferably brown rice)
- 10-ounce frozen chopped spinach, defrosted ~optional
Heat frying pan with olive oil in medium heat. Sprinkle salt and pepper on each side of the salmon. Put salmon into the pan. Cook each side for 3-5 minutes until opaque. Break salmon in the frying pan into small bite size pieces – remove any fish bones. Add soy sauce and fry for another 3 minutes.
Add rice into the frying pan and sprinkle water to help soften the rice. Mix rice with salmon, then cover the frying pan for 5-10 minutes, or until salmon fried rice is thoroughly cooked. If desired, add defrosted chopped spinach after rice is heated. Cover for another 5 minutes, or until spinach is hot.
Serve and enjoy.