Salmon, Egg Pesto Fried Rice

In our family, recipes are typically for referencing, seldom followed to a T.  For example, when cooking a small portion of fried rice (serving 2), vs a batch of fried rice (serving 4 or more), the how-to can be tweaked. The reason to adapt, sometimes just because we are limited by size/ type of pan, wok, or pot. You will understand what this means if you cook regularly.


For example, there are several ways how egg can be incorporated into the fried rice when cooking egg fried rice.  Sometimes, raw egg is mixed with cold rice (leftover rice that has been chilled in fridge or stored in freezer) to coat the rice grain prior to frying; or other times, eggs can be cooked (scrambled) first, removed and set aside, rice added to same pan and fried, then scrambled eggs added back to the pan, fried with rice. Occasionally, especially when cooking a small portion of fried rice, the egg is added directly to the rice in the pan - create an "empty" center in the rice so the egg hits the surface of the pan/pot to be cooked partially, then mixed/fried together with rice. Ahhhh, so many ways.

The fried rice outcome may be different taste-wise but still delicious in its own way.


Today, the simple egg fried rice is adapted for leftover cooked salmon and pesto sauce.

Salmon & Egg Pesto Fried Rice
Ingredients:
2-3 green onions, thinly sliced, separate white and green part of the green onion
2-3 cloves garlic, finely minced
1 cup thinly sliced broccoli stems
1/2 cup cooked salmon flakes
1 egg
1 tbsp homemade pesto sauce (or store-bought)
1 serving of cooked rice

Directions: Add 1tbsp cooking oil to a pot, then add green onions, garlic, veggies, salmon and stir-fry for about 1 minute. Add rice to mix with veggies, fry for about a minute. Create a "empty" center in the rice for the egg, add the egg such that the egg hits the surface of the pan/pot, then cook the egg partially, mix with rice, add pesto and mix/fry everything together.