Tender bits of salmon, crisp bits of savory brown rice, and loads of vegetables make this a colorful and healthful dinner.
Technique tip: Make sure you have all the ingredients prepared before cooking. Pressing down on the rice as it cooks helps it brown and get crunchy in spots.
Swap options: You can swap any quick-cooking vegetables for the sugar snap peas and cabbage. Sliced mushrooms, bell peppers, green peas, asparagus, corn or grated carrot would all work well. Just make sure they are cooked through before adding the rice to the pan.
- 3 tablespoons soy sauce
- 2 tablespoons Asian fish sauce
- 2 fillets leftover sous vide salmon, skin removed and fish broken into pieces
- 2 tablespoons peanut or safflower oil, more if needed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 jalapeño peppers, seeded and thinly sliced
- 2 cups chopped Napa cabbage
- 2 cups sliced sugar snap peas
- 2 cups cooked brown rice
- 1/2 lime, juiced
- Fresh cilantro, as needed
- Lime wedges, for serving
1. In a large bowl, combine the soy and fish sauce, then add salmon and toss to coat. Let it sit for 5 minutes.
2. Heat a 12-inch skillet or wok over high heat, then add the oil (if it smokes that's okay). Add the onions, garlic, ginger and jalapeño. Cook, stirring, until the vegetables are fragrant and beginning to turn golden at the edges, about 2-4 minutes.
3. Add the cabbage and snap peas, cook until wilted, another 2-4 minutes, then add the rice and stir fry until well combined. Spread the mixture out onto the bottom of the pan so the rice can crisp, and press down to help it crisp. Stir-fry rice again, adding more oil if it sticks.
4. Gently fold the salmon and all the sauce into the rice, mixing everything together and tossing until the sauce is distributed and the salmon is heated through, about 2 minutes.
5. Squeeze the lime over the fried rice, garnish with cilantro and serve with lime wedges.