Salmon Fried Rice With Cabbage and Chilies

salmon-fried-rice-cabbage
Photo by Anna Williams
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 450 calories
    • 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

Ingredients

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