Salmon Fried Rice
Inspired by the classic New York City Lower East Side takeout fried rice, this salmon fried rice is cooked over roaring high wok heat with pre-weighed rice, tender salmon chunks, bean sprouts, and scallions for maximum consistency and charred aroma.
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🍳 Cooking Flow
Preheat wok over intense high flame and weigh out rice and salmon. → Add oil to the wok and stir-fry the rice. → Add salmon, eggs, bean sprouts, scallions, and seasoning sauce. → Toss vigorously over high heat until charred and fragrant, then plate and serve.
Cooking Steps
Brief Cooking Order
Preheat wok over intense high flame and weigh out rice and salmon. → Add oil to the wok and stir-fry the rice. → Add salmon, eggs, bean sprouts, scallions, and seasoning sauce. → Toss vigorously over high heat until charred and fragrant, then plate and serve.
Introduction
Inspired by the classic New York City Lower East Side takeout fried rice, this salmon fried rice is cooked over roaring high wok heat with pre-weighed rice, tender salmon chunks, bean sprouts, and scallions for maximum consistency and charred aroma.
Step 1
Ignite the wok burner to high heat, heating the wok until smoking hot.
Step 2
Weigh out the cooked white rice on a digital scale to ensure exact portioning and consistency.
Step 3
Add cooking oil to the blazing hot wok, let it heat up briefly, then dump the weighed rice directly into the wok.
Step 4
Toss and break up the rice over intense heat, then add pre-weighed salmon pieces, scrambled egg, bean sprouts, scallions, and seasoning sauce.
Step 5
Continuously toss and stir-fry over high flame until the ingredients are thoroughly combined and fragrant with wok hei, then transfer to a serving plate and garnish with fresh herbs.
Ingredients List
Important Notes
High heat ('volcano' flame) is crucial for achieving rapid frying and authentic wok hei without making the rice mushy.
Weighing both the rice and proteins ensures consistent flavor and texture across every serving.
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