As you probably have learned, fried rice is a great way to make use of leftovers!! Today’s treat is going to be made up of leftover salmon and COLD rice. In my case, this is grilled salmon but you can certainly use whatever you have. The saffron just makes it so decadent! Make sure you soak the saffron in some hot water first so that it will melt and release the flavor…
Tip: If you don’t like the peas, you can leave out or substitute instead bean sprouts. Be careful not to over stir-fry the rice – more than 10-15 minutes you will have dried out fried rice.
Salmon Saffron Fried Rice
- 3-4 threads of saffron soaked in 1-2 tbsp of very hot water
- 3 tbsp of oil
- ¼ cup of chopped shallots
- 3 cloves of smashed or chopped garlic
- 6 cups of cold, cooked rice
- 1 cup of cooked chunks of salmon
- 3 tbsp fish sauce
- 1 tbsp oyster sauce
- ¼ cup of frozen peas
- crushed black pepper to taste
1. Heat oil in a large 12 inch skillet over medium-high heat.
2. Add chopped shallots and give it a quick stir until softened. Next, add chopped garlic .
3. Cold rice tends to form clumps so be sure to squeeze the clumps with your hands to separate the rice. Add the cold, cooked rice to the fry pan and frequently turn the rice with a spatula for about 3-5 minutes
4. Add to the fried rice, the chunks of cooked salmon. Stir the soaked saffron well and then drizzle the mixture over the rice. Turn the rice mixture regularly over the next 2-3 minutes and watch the color change to a nice yellow-orange.
5. Once the rice seems to have softened and is emitting steam, add oyster sauce, fish sauce and crushed black pepper. Stir-fry for about 1-2 minute over medium heat to integrate the seasoning with the fried rice. Stir in the chopped frozen peas at the very end.