Salmon Fried Rice With Kimchi
Ingredients
- 1 bag (8.8 oz) Carolina® White Jasmine Ready to Heat Rice
- 2 tsp sesame oil
- 2 scallions, thinly sliced, divided into white and green parts
- 1 clove garlic, minced
- 1 egg, beaten
- 1 cup leftover cooked salmon fillet, flaked
- 1/4 cup kimchi, drained and diced
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 pkg (about 5 g) roasted seaweed snacks, for serving (optional)
Instructions
Pack in some spice with our Jasmine ready to heat rice and you will not be sorry!
Step 1
In large skillet set over medium-high heat, add oil. Add rice, the scallion whites and garlic. Cook, stirring frequently, for 3 minutes or until coated.
Step 2
Add egg; cook, stirring frequently, for 2 to 3 minutes or until egg is scrambled and soft curds have started to form.
Step 3
Stir in salmon, kimchi, gochujang and soy sauce. Cook, stirring frequently, for 2 minutes or until heated through.
Step 4
Divide rice and salmon mixture among 2 bowls. Crumble a seaweed sheet over each and garnish with scallion greens. Serve with additional seaweed sheets for scooping if desired.
Recipe Tips
For loaded bowls, top with avocado slices, drizzles of Japanese mayo and toasted sesame seeds.
Substitute leftover salmon fillet with canned salmon or chopped rotisserie chicken for variation.
Describing Scallions
The Allium family, which also contains garlic, onions, leeks, and shallots, also includes scallions. Scallion leaves are hollow tubes that are dark green and develop in groups. Even though many different varieties of onions are referred to as “scallions,” true scallions have a white base and straight, as opposed to rounded, sides (which distinguishes the beginnings of a bulb developing). Typically, a few short, off-white root threads protrude from the white end’s bottom.
Cooking with Scallions
Scallions are an excellent option since they are mild enough to be consumed either raw or cooked briefly while maintaining their crisp texture.
Although they can be cooked whole or cut into slices,they are probably best consumed raw in salads or as a last-minute sauce garnish. Scallions are an ubiquitous ingredient in Asian and Latin American cuisine and are frequently used as a garnish in a variety of cuisines. Usually, a few short, off-white root threads protrude from the white end.
Cebollitas, also known as baby white onions with shoots still attached, are a variety of scallions with larger, more bulbous bottoms that are often used in Latin American cooking. Yet, the most common kind of scallion has straight, cylindric branches.
Cooked onions are typically used in stir-fries as one of the final ingredients to keep them crisp. They are typically included in marinades and salad dressings. When thinly sliced, they enhance the flavor of the meal, but larger portions will enhance the flavor when eaten.
Taste of Scallions
As they only have two parts—the white bottoms and the green shoots on top—scallions are a highly versatile vegetable with two unique flavors. The flavor of the bottom white portion most closely resembles an onion, especially a white onion, despite being less hot and more sweet. The most pungent part of the onion is frequently mild enough for most palates, even when served fresh as a salad ingredient or garnish. The green part tastes fresh and grassy with a distinct onion flavor.
Buying Scallions
Scallions are at their peak in the spring and summer, but are always available at supermarkets and farmers’ markets (which is why they are also referred to as spring onions). They are available in tiny, medium, and large sizes, with the medium ones having the best flavor. Onions with a firm, white base and stiff, beautifully colored green ends are what you want to look for. Avoid any bunches with yellowing or wilted leaves.
Try some scallions in our Nasi Goreng Rice.
Recipe Video
