vegetable oil
vegetable oil
day-old cooked rice
we usually have brown rice on hand
soy sauce
cooked salmon
sesame oil
We accidentally invented this dish with leftovers we had on hand, but we liked it so much that we entered it into numnums so that we can easily recreate it again. Any leftover cooked salmon works for this dish. We used salmon that we poached per the technique in this ravigote recipe, but mirin salmon would work great in here as well. Since the amount of fried rice you'll make depends on how much salmon and rice you have on hand, you'll need to estimate ingredient proportions for this recipe.
While you gather and prepare ingredients, preheat the cast iron skillet over low heat.
Raise the heat up to medium. Warm a combination of vegetable oil and butter, then prepare a simple omelet in the cast iron skillet. Transfer it to a cutting board and cut it into strips when cool enough to handle.
Once the rest of your food prep is done, raise the heat up to high. This last phase moves quickly since the heat is so high, so having a solid mise en place is essential.
When hot, add the vegetable oil. Stir in the scallions, then mix in the leftover rice. Drizzle with soy sauce, then break up the clumps of rice and crisp it.
Mix in the salmon. Cook until just heated through.
Mix in the sliced omelet then finish with a drizzle of sesame oil and a pat of butter. Serve immediately.