Here’s a quick and tasty recipe putting leftover rice (which you may already have in the fridge) and a can of salmon to work, for what I assure you is an incredible one-pot dish. While the use of the can (or ‘tin’ as we would normally say in the Caribbean) may seem a little strange if you’ve never tried it… I quickly learned that it truly is a great addition to what could potentially be a boring fried rice. This is one of the many go-to recipes I employ when lunch-time hits and I have some rice in the fridge.
2 tablespoon veg oil
1 clove garlic (diced fine)
1 cup bell peppers (colors optional)
5-8 string beans (any beans will work)
2 scallions (chopped)
1 bird’s eye pepper (cut into pieces)
2-3 cups leftover rice (chilled)
1-2 cups cabbage (cut chunky)
1/4 teaspoon sesame oil
1 can salmon (wild Pacific)
1 tablespoon dark soy sauce
1 tablespoon Chinese cooking wine
IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce.. you will need a gluten free version.
Note! This recipe is enough for 2-3 people… use more rice for a bigger party. If you’re using freshly cooked rice, I’d recommend chilling it a bit before using. It will give you a more grainy fried rice.
Prep the ingredients in advance (cut, chop and dice) as this dish will cook in about 5 minutes.
Heat the oil is a wide pan or wok on medium flame and add the garlic.. cook for 10 seconds then add the bell peppers, and string beans. Stir and cook for another 50 seconds to soften a bit. Then add the sesame oil and stir well.
Now add the cabbage, bird’s eye pepper (chopped into pieces) and the Chinese cooking wine. Stir and cook for a minute. Then it’s time to add the salmon (drain out all the liquid it came in the came with) .. please be mindful when stirring now as you don’t want to over-break the salmon pieces.
Here is where you now add the chilled rice along with the soy sauce and stir. The heat should still be on medium high. Please note that my rice was cooked in salted water.
Please try to maintain a high heat and don’t cover the pot/pan and any time. As soon as the rice heats though, the salmon fried rice is done and ready to enjoy.
A quick and tasty way to put leftover rice to use and the added bonus is.. it’s super fast to prepare.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2