Delicious Egg Fried Rice and Teriyaki Salmon
Total time: 1 hr
Threw together an egg fried rice, teriyaki salmon, and a soft boiled egg, with shredded cabbage on the side.
Ingredients
- 1 lb Salmon
- 1-2 day old cooked White Rice
- Cabbage
- Eggs
- Fresh garlic
- Ginger
- Green onion
- Msg
- Onion
- Peppers
- Soy sauce
- Tamari sauce
- Water chestnuts can
Instructions
- Grate 1 tbsp garlic and ginger into a bowl, add 1-2 tbsp each of soy and tamari, add 1/2 tbsp oil, dash of msg, salt and pepper to taste (light on salt). Mix well. Add cubed salmon into bowl and mix well. Marinate 10 minutes.
- Heat airfryer at 400 F. Cook salmon for 10-12 minutes or until salmon is safe temperature, outside should be crispy.
- Add 1 tbsp high heat oil to preheated nonstick pan, saute handful of chopped onion and chopped peppers, add minced garlic, ginger, and drained water chestnuts after a couple minutes. Once fragrant add 1/2 - 1 cup of cooked white rice, rice should be cold going in. Stir well and fry rice for 3-5 minutes.
- Pour ~1 tbsp each of soy and tamari around rim of pan to heat up and reduce, let cook untouched 1 minute. Stir into sauces and let fry.
- Add in cooked scrambled egg and chopped green onion at end.
- Plate rice, top with optional sriracha, soft boiled egg.
- Toss cooked salmon in teriyaki sauce. Plate with rice and top with green onion. Optionally add shredded cabbage for a nice crunch.
