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fried rice

Featured/ Vietnamese Recipes

Salmon Fried Rice

salmon fried rice

Happy Monday! I hope everyone had a great weekend! This past weekend was hot hot hot in Regina, so we definitely took advantage of that. I spent all of my baby’s nap times sunbathing and reading on our deck.

Sunbathing and reading while baby naps

And when she was awake, we went on walks to the library and to the nearby coffee shop. With the summer coming up, Baby E is also in desperate need of summer clothes, so we hit up the White City Garage Sale for some gently used clothing and Giggle Boutique in Pilot Butte for some fancy new clothing!

Baby E in her new kicks from Giggle Boutique

However, it’s a chilly and dreary Monday today, and the husband said he would have an all day daddy/daughter day with baby, so I can get my errands and blogging done.  She’s eating solids really well, so I just need to pop home to nurse her before her naps.  She had a good two hour morning nap and I was able to do a Costco run, and now she’ll be awake with her dad for another 3 hours. I don’t even want to know what he has planned for daddy/daughter day – probably a TV marathon of Yukon Gold, Naked and Afraid or some other weird reality TV show!

I love going to Costco alone as I find it more efficient. Whenever I take the baby, there’s just not enough room in the cart to load up on all the groceries I need, and it’s a hassle to load her and the groceries into the vehicle, and then try to bring all the groceries into the house without her freaking out in her car seat. Plus, because I like to buy meat in bulk at Costco, I like to be able to come home, portion out the meat and freeze them right away, without worrying about the baby. The meats that I like to buy at Costco are steaks, eye of round roasts, pork back ribs, and fresh salmon fillets.

With the Costco salmon, I’m usually able to portion the huge fillet into about 4 portions, but there’s always that tail piece at the end that is super thin and flat, and not quite a full portion. Do you guys know what I mean? I always freeze that tail piece separately, thinking that I’ll bake it up for a small supper for myself whenever the husband is working nights, but I never do. Just the other day, I was going through the freezer and found three ziplock bags with these skinny salmon tail pieces in them. I was thinking of recipes that I could make with these pieces, and I was torn between salmon cakes or salmon fried rice. I decided to do a salmon fried rice this time around, but I’ll do salmon cakes next time!

This salmon fried rice recipe is similar to my shrimp and swiss chard recipe, just the protein and vegetable components have been switched up. I baked the salmon pieces and then broke up the cooked salmon into chunks.

I didn’t have any swiss chard or any greens on hand, so I just used frozen mixed vegetables as my vegetable component. Give this recipe a try and let me know what you think!

Salmon Fried Rice

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes

Ingredients

  • 2-3 small salmon fillets
  • 1 tbsp sesame oil
  • 4 cups cooked jasmine rice (day old rice is best)
  • salt and pepper
  • 2 eggs
  • 2 cups frozen mixed vegetables
  • 2 tbsp dark soy sauce
  • 2 tsp fish sauce

Instructions

1

Season your salmon fillets with salt and pepper, and bake at 400 degrees for about 15 minutes or until they are just done.

2

Using a fork, break up the cooked salmon into chunks and set aside

3

Heat the sesame oil in a frying pan or wok on medium high heat. Crack the eggs into the pan and scramble them with a spatula. When the eggs are scrambled, add the rice and stirfry for about 4 minutes.

4

Add the frozen vegetables and stirfry until they are heated through. (If you are using greens, stirfry until they are wilted). This should take about 4-5 minutes.

5

Add the salmon chunks and stirfry to combine all the ingredients well.

6

Add the soy sauce and fish sauce and mix well until all of the rice is coated. You may need to add a bit more of the soy sauce to taste and/or for all of the rice to be coated and have a golden colour.

7

Remove from heat and serve with a nice cold beer!

Featured/ Vietnamese Recipes

Shrimp and Swiss Chard Fried Rice

Nothing satisfies my hunger more than a big bowl of fried rice. My mom makes the best fried rice, and in the first few weeks after having my baby, she would bring me food every second day or so and I would often request her fried rice because it’s satisfying and easy to reheat and eat. Unfortunately for you guys, I have yet to learn her recipe but I do have my own version that I make.

There are some universal basics to making a good fried rice. First of all, the cooked jasmine rice needs to be cold. Day old rice is best. I usually will make a big serving of rice the night before for a meal to ensure that I will have enough leftover rice to make fried rice the next night. Second, there is usually scrambled eggs in the rice. And then there is a protein and some vegetables. The protein and vegetables is where you can add your own twist to the recipe. The most basic, Westernized version of fried rice will have chicken as the protein and frozen peas/carrots as the vegetables (this is what you’ll get at most Chinese restaurants!).

Side note to my Regina readers: If you want a delicious, unique fried rice from a Chinese restaurant in Regina, go to Peking House and order the salted fish fried rice. It’s not on the menu, but they’ll know what you want if you say salted fish fried rice. Order a beer with it and enjoy. You’re welcome.

I’ve elevated my fried rice game a bit, and I often make this shrimp and swiss chard fried rice. As mentioned in an earlier post, always use black tiger shrimp! It’s more expensive but it’s the best quality shrimp to use in Vietnamese cuisine! There are a few reasons why I like to use swiss chard: 1) Alliteration 2) I feel like I don’t have enough greens in my diet so I’m always looking for ways to incorporate more greens into my recipes and 3) I use red swiss chard, and the stems add some colour and texture to the fried rice.

The recipe calls for seasoning sauce, and the brand that I use is Maggi. This brand must be 30+ years old because I remember my mom having this in the house when we were little. If you don’t have seasoning sauce, then just use soy sauce. It’s almost the same thing.

Maggi Seasoning Sauce, a staple in Vietnamese households

Pair this elevated fried rice with a cold light beer and enjoy!

Shrimp and Swiss Chard Fried Rice

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 2 tbsp canola oil
  • 12 black tiger shrimp, thawed, peeled, deveined, and chopped into small pieces
  • 4 cups cooked jasmine rice (day old rice is best)
  • salt and pepper
  • 2 eggs
  • 3 cups, shredded Swiss Chard
  • 2 tbsp Maggi seasoning sauce (or soy sauce)
  • 2 tsp fish sauce

Instructions

1

Season your cold rice with some salt and pepper to taste, and set aside.

2

Heat the canola oil in a wok or frying pan over medium high heat.

3

Add the shrimp and cook until pink, about 1 or 2 minutes. Using a slotted spoon, remove the shrimp to a small bowl and set aside, leaving the oil in the wok or frying pan.

4

Crack the eggs into the wok or frying pan, and scramble them using a spatula. When the eggs are scrambled, add the rice and stirfry for about 3-4 minutes.

5

Add the swiss chard and stirfry until they are wilted.

6

Add the shrimp and stirfry to mix all the ingredients together.

7

Add the seasoning sauce and fish sauce and mix well until all of the rice is coated. You may need to add a bit more seasoning sauce to taste and/or for all of the rice to be coated and have a golden colour.

8

Remove from heat and serve with a nice cold beer!