Salmon Fried Rice With Cabbage and Chilies

Salmon Fried Rice With Cabbage and Chilies
Anna Williams
Leftover salmon, rice, and green beans get tossed with ginger, peas, cabbage, and hot peppers in this quick and easy dish.

Get the recipe for Salmon Fried Rice With Cabbage and Chilies.
Serves 6
preparation
20
minutes
cooking
20
minutes

Ingredients

Leftovers from Brown Sugar-Glazed Salmon With Green Beans and Shallots:
3 1/2
cups
cooked long-grain white rice
3
cups
garlicky green beans, cut into 3/4-inch pieces
4
6-ounce pieces cooked salmon, broken into pieces
Additional ingredients:
1
tablespoon
canola oil
1
tablespoon
chopped fresh ginger
1
red jalapeño or serrano pepper, sliced
1
small head napa cabbage, thinly sliced (about 6 cups)
1 1/2
cups
frozen peas
3
tablespoons
rice vinegar
kosher salt
cilantro leaves, for serving

Directions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the rice, ginger, and jalapeño and cook, tossing frequently, until the jalapeño has softened, 2 to 3 minutes. Add the cabbage and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.
  2. Add the green beans and peas to the skillet and cook, tossing occasionally, until warmed through, 3 to 4 minutes. Add the salmon and cook, tossing gently, until warmed through, 1 to 2 minutes more.
  3. Add the vinegar and ¾ teaspoon salt to the skillet and toss to combine. Serve sprinkled with the cilantro.

 

Charlyne Mattox
September 2012

Nutritional Information

  • Per Serving
  • Calories 450
  • Fat 14 g
  • Sat Fat 2 g
  • Cholesterol 72 mg
  • Sodium 475 mg
  • Protein 32 g
  • Carbohydrate 48 g
  • Sugar 13 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 101 mg
What does this mean? See Nutrition 101.