Healthy, hearty and absolutely delicious! This salmon edamame fried rice with home-made teriyaki sauce is a real keeper!This Japanese-inspired one bowl rice of salmon and edamame beans not only looks visually appealing with the bright orange and green colors, it is extremely tasty too. Coated with a lovely, home-made teriyaki sauce and topped with a sprinkling of crunchy shredded seaweed, this recipe is definitely a keeper!
Servings: 2 pax
Difficulty: Easy
Preparation time: 30 min
Cooking time: 15 min
Ingredients:
300g salmon cutlet, cut into bite size pieces
2 cups cooked rice
1⁄2 cup cooked edamame beans
1 knob ginger, minced
1 fat pip garlic, chopped
Sesame seeds
Salt and pepper
To make the teriyaki sauce
1 tbs Japanese soy sauce (if unavailable, use regular soy sauce)
1 tbs mirin (omit if unavailable)
1 tbs sake (if unavailable, use 1⁄2 tbsp chinese cooking wine)
1 tbs brown sugar
Method:
1. To make the teriyaki sauce, pour the seasonings into a small pan and bring to a simmer.
2. Heat some oil in a medium size pan and fry the ginger and garlic until fragrant and over low heat. Stir gently until the sugar starts to caramelise. Remove from heat and let it cool down.
3. Toss in the salmon pieces and fry until just cooked and the skin is crispy. Add in the rice and edamame beans. Toss all the ingredients evenly until the rice is properly heated through. Season with some salt and pepper.
4. Stir in the teriyaki sauce and coat evenly.
5. Serve immediately with a garnishing of shredded seaweed and extra sesame seeds.
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