Salmon Fried Rice With Cabbage and Chilies

Salmon Fried Rice With Cabbage and Chilies
Anna Williams
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preparation
20
minutes
cooking
20
minutes
Serves 6

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.

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