Golden Fried Rice With Salmon and Furikake Recipes

4 tbsp cooking oil, divided 4 eggs, beaten with pinch of salt 1 can (12 oz) spam, cut into 1/2 cubes 3 cloves garlic, chopped 6 cups cooked day old cold jasmine rice 1 green onion, chopped Sesame seeds, optional Shredded nori, optional.
Combine soy sauce, sake, mirin and sugar in a small mixing bowl, set aside. Heat a wok over high heat, add 1 tbsp oil and pour beaten eggs. Scramble the egg to cook evenly. When the eggs cooked 3/4 way, remove from the wok and set aside. Heat bow-empty wok over high heat then add 3 tbsp oil and spam. Cook the spam until all the edges are golden brown, about 3 to 5 minutes. Stir in chopped garlic, cook for 1 minute then add rice and sauce mixture. Make sure to add the sauce mixture around the edge of the wok, not direct into to rice. Mix everything together and stir fry until theres no moisture in the wok, about 1 to 2 minutes. Add the egg and break down into the rice. When the egg is mixed well, turn off the heat and stir in green onion. Garnish with some sesame seeds and shredded nori if you like. Enjoy!

Ingredients: frozen cooked rice, a cup or so per person frozen diced vegetables meat, such as chopped BBQ brisket, pastrami, ground pork, bacon, roast chicken 2 eggs garlic, chopped ginger, chopped scallions, chopped soy sauce and sesame oil (about a 3:1 ratio) make 1/8 cup of sauce for two.

Seafood 1 12-oz. skinless, boneless salmon fillet, cut into 1" pieces, skinless boneless Produce 1 1" piece ginger 3 Garlic cloves 1/2 Onion, small 4 Scallions Refrigerated 4 Eggs, large Condiments 1 Furikake Pasta & Grains 4 cups White rice, cooked short-grain Baking & Spices 1 Kosher salt 1 tsp Sugar Oils & Vinegars 5 tbsp Vegetable oil

STEP 1 Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt. STEP 2 Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed. STEP 3 Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet. STEP 4 Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combin