Salmon Fried Rice Using Frozen Rice

1. 1

   Naturally defrost the portion of frozen rice.

2. 2

   Break up the frozen rice by massaging the bag it's in, until the grains separate.

3. 3

   Put the rice in a shallow tray or a bowl.

4. 4

   Leave the rice in the refrigerator covered with plastic wrap until it's ready to cook.

5. 5

   Cook the salmon and flake it up.

6. 6

   Beat the egg.

7. 7

   Finely chop the green onion.

8. 8

   Since you have to work quickly once you start cooking the rice, take out all the flavoring ingredients.

9. 9

   Prepare the serving plates, too.

10. 10

    Heat up your wok very well, add some vegetable oil and swirl it around to coat the surface.

11. 11

    Pour the beaten eggs into the wok and mix with a ladle.

12. 12

    When the edges of the egg start puffing up, add the rice.

13. 13

    This all takes about 5 to 6 seconds.

14. 14

    Mix the rice into the egg using a cutting motion.

15. 15

    It works best if you agitate the wok as you work.

16. 16

    When the rice and egg are well mixed, add the flaked salmon, followed by the green onion.

17. 17

    Agitate the wok to mix.

18. 18

    Sprinkle in the chicken soup stock granules and salt and pepper.

19. 19

    The salmon is already salted, so taste first and only add more salt if needed.

20. 20

    Add the soy by pouring it on the hot surface of the wok

21. 21

    Once you start frying the rice, it's done.

* Per serving · 4 servings · Values may vary.