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Salmon and Duck Egg Fried Rice
(((For Less than 7: Eggplant Zucchini Casserole, Click here)))
((There is a trend in cooking called Lucky 7 Ingredients , or “Less Than 7”, or something like that. I’ve seen the number of ingredients change as well. The point of the “Less than 7 Ingredients” Food Philosophy is pretty self explanatory. And what better way to try this Food Philosophy out than with Asia’s number one staple. Rice!))
**Easy Difficulty**
Serves two
2 portions of left over white Rice
2 Duck Eggs, whisked
2 six oz. Salmon Fillets, skinned, boned, and trimmed. chopped
1 Tbsp Fresh Garlic, minced
½ Tbsp Fresh Ginger, minced
Enough Light Soy Sauce to taste
3 Tbsp Peanut Oil (separated in half. 1 ½ Tbsp each)
1 tsp Parsley, minced (For garnish, so this one doesn’t count! D= )
1.) Heat up a large pan or Wok on High heat. This dish will cook fast! When the large pan or Wok is hot, add in half the Peanut Oil. Then add Garlic and Ginger and cook until lightly browned. Approx 30 sec.
2.) Add in whisked Duck Eggs and scramble thoroughly while breaking up the egg into small bits until they are firm and chewy. Make sure none of the egg is underdone. Place cooked Duck Eggs in a bowl and set aside.
3.) Add leftover rice to the pan or Wok and cook quickly while continuously stirring. Add Soy Sauce to your preference, and cook.
4.) Move the rice to the outer part of the pan or Wok to expose the pan’s bottom. Pour in the other portion of Peanut Oil and heat for a few seconds. Add in Chopped Salmon and let sit to cook partially. Approx 20 to 30 sec. Then stir the rice and Salmon together and cook until done.
5.) Remove from heat, and portion Salmon Fried Rice onto two plates. Sprinkle on some Parsley for color, and enjoy!
Extra Info: I wasn’t sure if the Peanut Oil counted as an ingredient since normally oil and water are not counted towards the total seven in most recipes I’ve seen. However, Peanut Oil has such a unique flavor that adds to the dish, so I think it would count. If you don’t consider the Peanut Oil as one of the core seven, feel free to add in green onions, minced carrots, or even shrimp to make a nice Seafood Fried Rice. Either way, this recipe is great. Especially, because it’s easy to make.
Fried rice is also a great way to use up left over meats, and leftover rice. It’s also very filling, and very yummy! I might come back to this Food Philosophy in the future. The Less Than Seven trend was pretty fun. It really made me think, because I tend to want to add wine, ground white pepper, and herbs to dishes, but with this rule, I had to weigh which ingredients were more vital to the rice dish. In the end, Garlic, and Eggs won over Shaoxing rice wine, and White Pepper. And the alcohol and spice was edited out of my recipe.
Duck Eggs do have a unique flavor when compared to Chicken Eggs, but it’s subtle. It’s the texture that is noticeably different. Duck Eggs are richer than Chicken Eggs due to a larger yolk. The shell is much thicker and harder too, so make sure not to get any cracked shell in the bowl. Duck Eggs can be found at your Organic Markets since all duck eggs harvested are free range. Sometimes you may get one that has been fertilized. Just warning you now so you know what to expect in case you’re unlucky and find a “red” egg. Don’t worry. Just throw it out, and go on to the next egg. XD;; Happy Eating!
EDIT: I forgot to mention why using left over rice is preferred not only because it helps use up left overs, but it gives a better texture. If you use freshly made rice it tends to get mushy. When I know I'm going to make Fried Rice for my family, I make the white rice a day or two ahead of time and just refrigerate it until it's time to cook.
(((For Less than 7: Eggplant Zucchini Casserole, Click here)))
((There is a trend in cooking called Lucky 7 Ingredients , or “Less Than 7”, or something like that. I’ve seen the number of ingredients change as well. The point of the “Less than 7 Ingredients” Food Philosophy is pretty self explanatory. And what better way to try this Food Philosophy out than with Asia’s number one staple. Rice!))
**Easy Difficulty**
Serves two
2 portions of left over white Rice
2 Duck Eggs, whisked
2 six oz. Salmon Fillets, skinned, boned, and trimmed. chopped
1 Tbsp Fresh Garlic, minced
½ Tbsp Fresh Ginger, minced
Enough Light Soy Sauce to taste
3 Tbsp Peanut Oil (separated in half. 1 ½ Tbsp each)
1 tsp Parsley, minced (For garnish, so this one doesn’t count! D= )
1.) Heat up a large pan or Wok on High heat. This dish will cook fast! When the large pan or Wok is hot, add in half the Peanut Oil. Then add Garlic and Ginger and cook until lightly browned. Approx 30 sec.
2.) Add in whisked Duck Eggs and scramble thoroughly while breaking up the egg into small bits until they are firm and chewy. Make sure none of the egg is underdone. Place cooked Duck Eggs in a bowl and set aside.
3.) Add leftover rice to the pan or Wok and cook quickly while continuously stirring. Add Soy Sauce to your preference, and cook.
4.) Move the rice to the outer part of the pan or Wok to expose the pan’s bottom. Pour in the other portion of Peanut Oil and heat for a few seconds. Add in Chopped Salmon and let sit to cook partially. Approx 20 to 30 sec. Then stir the rice and Salmon together and cook until done.
5.) Remove from heat, and portion Salmon Fried Rice onto two plates. Sprinkle on some Parsley for color, and enjoy!
Extra Info: I wasn’t sure if the Peanut Oil counted as an ingredient since normally oil and water are not counted towards the total seven in most recipes I’ve seen. However, Peanut Oil has such a unique flavor that adds to the dish, so I think it would count. If you don’t consider the Peanut Oil as one of the core seven, feel free to add in green onions, minced carrots, or even shrimp to make a nice Seafood Fried Rice. Either way, this recipe is great. Especially, because it’s easy to make.
Fried rice is also a great way to use up left over meats, and leftover rice. It’s also very filling, and very yummy! I might come back to this Food Philosophy in the future. The Less Than Seven trend was pretty fun. It really made me think, because I tend to want to add wine, ground white pepper, and herbs to dishes, but with this rule, I had to weigh which ingredients were more vital to the rice dish. In the end, Garlic, and Eggs won over Shaoxing rice wine, and White Pepper. And the alcohol and spice was edited out of my recipe.
Duck Eggs do have a unique flavor when compared to Chicken Eggs, but it’s subtle. It’s the texture that is noticeably different. Duck Eggs are richer than Chicken Eggs due to a larger yolk. The shell is much thicker and harder too, so make sure not to get any cracked shell in the bowl. Duck Eggs can be found at your Organic Markets since all duck eggs harvested are free range. Sometimes you may get one that has been fertilized. Just warning you now so you know what to expect in case you’re unlucky and find a “red” egg. Don’t worry. Just throw it out, and go on to the next egg. XD;; Happy Eating!
EDIT: I forgot to mention why using left over rice is preferred not only because it helps use up left overs, but it gives a better texture. If you use freshly made rice it tends to get mushy. When I know I'm going to make Fried Rice for my family, I make the white rice a day or two ahead of time and just refrigerate it until it's time to cook.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 184.7 kB
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