Back to Salmon Recipes
- 1 cup Wild Salmon Chunks, cooked
- 2 cups Japanese Rice, cooked & cold
- 1 Egg, scrambled
- 1 Green Onion, chopped fine
- 2-3 tbsp. Cooking Oil
- 2 tbsp. Soy Sauce
- 1/2 tsp Ginger
- 1/2 tsp Five Spice powder
- 1 tbsp Water
- 2 sprigs Fresh Parsley
In a small bowl whisk together the egg and water. Pour
egg into a large (hot) skillet and cook for about 2 minutes
or until done. Remove egg from pan and shred into long,
narrow strips, set aside. Using the same skillet, heat
cooking oil and add green onion, stir fry until tender.
Add rice, stir well. Add remaining ingredients (except
egg) and stir fry for 5-7 minutes, add egg and mix well.
Serve hot, garnished with fresh parsley.