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Salmon-Tomato Fried Rice

October 29, 2014

OCTOBER 28th, 2014 — Mom’s birthday was yesterday, so I’m deciding to share a dish she makes that the family enjoys a lot.

I’m consistently surprised that we’re not realizing what a blank canvas “fried rice” is. Put anything in it. Hell, my mom doesn’t put bell peppers into her fried rice but I had one leftover so I used it. (She also doesn’t usually use grape tomatoes but I thought they’d look prettier.)

Another note on the recipe, I used ground ginger and canned salmon. Ideally, use freshly minced ginger and leftover fresh salmon.

Rinse 1 cup of brown rice. (It removes any extra starchy coating.)
Measure 2 cups of water.
Bring water to a boil. Add rice. Bring down to a simmer and let sit until all water is absorbed.
Finely chop 2 cloves of garlic.
Chop half an onion. (Tip: Remove center bulb to avoid tears when cutting.)
Dice 1 red bell pepper.
Sautée the garlic and onions in olive oil. Then add bell pepper.
Add salt and ground ginger,
Slice 1 cup of grape tomatoes. Add to vegetable mixture.
Add 6 oz. salmon.
Add rice.
Drizzle in soy sauce. Season with ground black pepper and garlic salt.

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