Salmon Fried Rice

Makes 2 large servings

Ingredients:

• 2 cups of cooked day-old brown rice, cold
• 2 fillets of fresh salmon, partially cooked & flaked*
• 3 tbsp cooking oil
• 2 eggs
• pinch of salt + black pepper
• 1/2 heaping cup green beans, finely diced
• 1 small shallot, chopped
• 2 inch of fresh ginger, minced
• 2 cloves of garlic, minced
• 1/2 heaping cup scallion (green onion), finely sliced
• 2 tbsp light soy sauce
• 1/2 tbsp fish sauce
• 1/2 tbsp rice vinegar
• pinch of sugar
• 1/2 tbsp roasted sesame oil
• salt + black pepper to taste

Directions:

1. Heat a huge wok on high. In a small bowl, crack 2 eggs. Add a pinch of salt and black pepper. Whisk lightly.
2. Once the wok is hot, drizzle in 1 tbsp of cooking oil, swirl it around and add whisked eggs. Scramble eggs for a few seconds and remove from wok. Set aside.
3. In the same wok, add remainder 2 tbsp cooking oil. Once oil is hot, add chopped shallot, minced ginger+garlic and finely diced green beans. Stir and cook for 2 minutes. Put a lid on and cook for one more minute or until beans are slightly charred.
4. In a bowl, stir light soy sauce, fish sauce, rice vinegar, pinch of sugar and roasted sesame oil.
5. Remove lid from wok and to add cold brown rice. Drizzle in prepared sauce and stir fry on high for a minute before adding scrambled eggs and partially cooked flaked salmon.
6. Adjust seasonings with salt & black pepper to taste. Stir and remove to serve immediately.

*marinate salmon fillets with a little soy sauce to impart more flavors.