164Likes, 31 Comments - Pepper Lunch Indonesia (@pepperlunchid) on Instagram: "Let's play everyone's favorite game, Find & Count! Try finding how many Beef & Salmon Pepper Rice" Thereare 410 calories in 1 serving of Pepper Lunch Salmon Pepper Rice. Calorie Breakdown: 20% fat, 48% carbs, 32% prot. Related Pepper from Pepper Lunch: Beef Pepper Rice: Other types of Pepper: Pepper or Hot Sauce: White Pepper: Red or Cayenne Pepper: Black Pepper : View More Pepper Nutritional Info: Other types of Salmon: Pepper lunch, Singapore, pepperlunch, steak, pepperrice, rice, curry, dinner, sg, beef, salmon, restaurant, dining, express, stores, japanese, sauces, sizzling, teppan Pepper Lunch DIY casual steakhouse at affordable prices. PaketBer 2 Chicken pepper rice with egg + beef brockwrust & chicken pepper rice + 2 mytea. 99.000 143.300. Paket Ber 4A Chicken pepper rice with egg + beef brockwrust & chicken pepper rice + special beef pepper rice + salmon pepper rice with egg + 2 mytea + 2 goodmood. 200.000 305.300. Whilethe peppers roast, prepare the salmon by gently coating it with the oil, five spice powder, and salt. Place it on the second prepared baking sheet. Add the baking sheet with the salmon to the oven and roast for about 10 minutes, until the salmon gently flakes apart but is not dried out. Remove from the oven and let cool slightly. PepperLunch Salmon Pepper Rice: Smax Cheese Ring Ghost Pepper: Pepper Lunch Pepper Chicken Rice: SuperIndo Lada Putih Bubuk: Mamee Ghost Pepper Spicy Chicken . by Lavina // posted March 2, 2020 — updated April 29, 2020 This post contains affiliate links. This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! It’s deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce! Friends, meet this easy weeknight fried rice beauty! It’s loaded with veggies, protein, and tossed in the most delicious sesame and chili soy sauce. Did I mention it’s made with mostly everyday ingredients?! And ALSO…loaded with GARLIC! I don’t know about you, but I think garlic makes everything taste better! The only thing I probably don’t add it to is desserts and sweet treats. 😂 But back to this fabulous fried rice. I think the best thing about it is that it’s easily customizable to suit anyone’s taste! Not big on heat? Omit the chilies and chili like fish? Swap for pork, beef, chicken, shrimp, or even tempeh or tofu if you want to make this veg!Want to go big on veggies and forget the fish and eggs? By all means, go for it! It still tastes fantastic thanks to the luscious sauce and lovely garlicky flavor! I’ve been making this easy fried rice for dinner and meal prep this past month, and I am seriously addicted to it. It’s filling enough to be a meal on its own since it’s got your carbs, veggies, and protein all in one big tasty bowl. But you can totally serve it up as a side to your stir-fried meat if you omit the salmon…or then again, don’t! and/or veggies! Right. I could go on and sing praises about this fried rice forever. But instead, I think we should now make some Garlic Salmon Fried Rice so that YOU can see how truly, truly wonderful it is! INGREDIENTS To make this fried rice, you will need the following ingredients Salmon Boneless and with the skin on. I recommend cooking the fillets with the skin on because the skin protects the flesh from drying out and potentially burning. Plus, leaving the skin on results in more flavorful fish. But after pan-frying the fillets, you can remove the skin and just flake the flesh and use it for the fried rice this is what I do.Kosher Salt & freshly cracked black pepper To season the salmon Oil For pan-frying the salmon fillets. You’re welcome to use any other cooking oil you Rice Sauce A quick and delicious combination of low sodium light soy sauce, Shao Xing rice wine, mirin Japanese sweet rice wine, sesame oil, and chili oil. You are welcome to omit the chili oil if you prefer to make this fried rice mild. Oils for cooking I used a combination of peanut oil, sesame oil, and chili oil for cooking the fried rice. But again, the chili oil is completely optional and you can omit it if you prefer to make this mild. Aromatics Garlic, ginger, and spring onion. Be sure to separate the white and green parts of the spring onion, as we’ll be adding them to the wok at different times. Red chilies I use quite a few to give this fried rice a nice and spicy kick! But you can use less chilies, deseed them, or omit them entirely if you prefer to make this mild. Veggies I just used some chopped carrots, celery, and yellow onion. But you can add or swap for any stir-fry friendly veggies you like! See the Variations’ section below for some You’ll need two large eggs. We’ll be scrambling them and tossing them with the fried rice for extra flavor and protein! Seasonings & Spices Some freshly cracked black pepper, kosher salt, ground white pepper, crushed red pepper flakes, and sugar to balance out the savory and spicy flavors! Feel free to adjust the amounts recommended to taste, and omit the chili flakes if making this mild. Rice cooked and chilled I like to use Japanese short-grain white rice, but any type of cooked white or brown rice will work. If you have day old rice, it’ll work better since it’ll be dryer than freshly prepared rice. If you don’t, no worries. Just cook the rice in a little less water than you normally would. This way, it’ll be dryer and hold up well and not turn mushy in the wok. HOW TO MAKE GARLIC SALMON FRIED RICE As always, I recommend getting the prep work out of the way first before turning on the heat for any stir-fry recipe. They always go by so fast so it’s best to have everything prepped and ready to go before you start cooking. 😉 Chop the fresh ingredients Chop the onion, garlic, ginger, red chilies, spring onion be sure to separate the white and green parts, carrot, and celery rib. Then crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set the Sauce Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil if using in a measuring cup for easier pouring or small bowl. Mix with a spoon to thoroughly combine, then set the salmon Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate or in a bowl and season both sides with kosher salt and freshly cracked black pepper to taste. Now that all the prep work is done, it’s time to make this delicious Garlic Salmon Fried Rice! Pan-fry the salmon Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets – about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. Note Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice. Stir-fry the onions In a large wok, heat the peanut oil, and the remaining sesame oil and chili oil if using over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for about a minute until they’re translucent. Add the carrots and celery Add the carrots and carrot celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies Add the garlic, ginger, and red chilies and stir-fry until fragrant – about 1-2 minutes. Cook the eggs Push the veggies and aromatics to the side and add a bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes if using, and sugar and stir-fry to combine. Add the rice and sauce Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Add the salmon Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined. Serve! Transfer the Garlic Salmon Fried Rice to a serving dish or bowls. Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Then enjoy! Or if making this for meal prep, you can cool the fried rice for 30-60 minutes, then store in airtight sealed containers in the fridge for 3-4 days. Then enjoy this tasty fried rice throughout the week for lunch or dinner! Full ingredient amounts/instructions in the recipe card below. VARIATIONS There are several ways that you can customize this fried rice if you like! You can… Make it gluten-free Use a gluten-free soy sauce or Tamari, and make sure that the mirin you’re using is GF certified. Make it vegetarian Omit the salmon, or swap for pan-fried tempeh or crispy pan-fried tofu vegan Ditto the above, but omit the eggs as well. Or you can just make this incredibly delicious vegan Crispy Tofu Spicy Fried Rice instead!Add or use different veggies I kept it simple and went with my go-to fried rice veggies – onion, carrots, and celery. But you can also add/swap for snap peas, peas, corn, broccoli florets, green beans, or any fried rice or stir-fry friendly veggies you like!Use another type of fish I’ve made this fried rice with pan-fried cod and it tastes delicious! Simply lightly coat the cod fillet in cornstarch and season with kosher salt and freshly cracked black pepper. Pan-fry it on both sides for 3-4 minutes in a bit of olive oil or unsalted butter, and drizzle a bit of freshly squeezed lemon juice on the fish while it’s cooking. Then flake the fillets and add it to the fried rice instead of the salmon. You can also opt to use halibut, mahi mahi, or sea bass instead of the salmon if you like. Use a different protein Just about any protein will work well and taste great in this fried rice. So take your pick from chicken, beef, pork, shrimp, tempeh, or tofu if salmon and other types of fish is not your thing. MORE ASIAN WEEKNIGHT DINNERS Looking for more delicious Asian dinner recipes for weeknights? Below are some of my favorites! Crispy Tofu Spicy Fried RiceJapanese Pork Rice Bowl ButadonYu Xiang Qie Zi Fish-Fragrant EggplantSpicy Kung Pao ChickenPork and Wood Ear Mushroom Stir-fryStir-fried Pork Sukiyaki in Black Pepper SauceOr feel free to browse the entire recipes collection here on That Spicy Chick. MADE THIS RECIPE? If you make this recipe, leave a comment and review it below with a STAR rating! I always appreciate your feedback. Take a photo and be sure to tag it with thatspicychick on Instagram and hashtag it thatspicychick and I’ll be sure to share. Print Garlic Salmon Fried Rice This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! It’s deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce! Prep Time 25 Cook Time 25 Total Time 50 minutes Yield 6 1x Category Dinner Method Stir-fry Cuisine Chinese, Japanese Scale Ingredients For the Salmon 2 120 grams each Salmon fillets, boneless, skin-on – removed from packaging and pat-dried with paper towels 3/4 – 1 TSP Kosher Salt, to taste 1/4 – 1/2 TSP freshly cracked Black Pepper, to taste 1 TBLS Olive Oil or any other cooking oil, for frying For the Sauce 4 TBLS Low Sodium Light Soy Sauce 3 TBLS Shao Xing Rice Wine TBLS Mirin 1 TBLS Sesame Oil 2 TSP Chili Oil optional – omit if making this mild For the Garlic Salmon Fried Rice 2 TBLS Peanut Oil or any other cooking oil with a high burning point such as avocado oil ½ TBLS Sesame Oil TSP Chili Oil optional – omit if making this mild ½ Yellow Onion – minced 3 Spring Onions – chopped, whites and greens separated 1 medium-sized Carrot – minced brunoise cut 1 Celery rib – minced brunoise cut 12 Garlic cloves – minced knob of Ginger – minced 4 – 16 Red Chilies, to taste deseeded if desired for less heat, or omitted entirely to make this mild – chopped 2 large Eggs – beaten and seasoned with kosher salt and freshly cracked black pepper to taste TSP freshly cracked Black Pepper, to taste 1 TSP Kosher Salt, to taste 1/2 TSP ground White Pepper, to taste use more if you’d like an extra kick of heat! – 2 TSP Crushed Red Pepper Chili Flakes optional, to taste 2 TSP White Sugar, more or less to taste 5 cups cooked Rice, chilled – I like to use Japanese short-grain white rice, but any type of cooked white or brown rice will work. Cook Mode Prevent your screen from going dark Instructions Prep Prepare the fresh ingredients Chop the onion, garlic, ginger, red chilies, spring onion be sure to separate the white and green parts, carrot, and celery rib as indicated in the “Ingredients” section. Set aside. Crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set aside. Make the Sauce Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil if using in a measuring cup for easier pouring or small bowl. Mix with a spoon to thoroughly combine, then set aside. For the Salmon Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate and season both sides with kosher salt and freshly cracked black pepper to taste. Set aside. For the Garlic Salmon Fried Rice Pan-fry the salmon Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down in the pan. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets – about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. Note Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice. Stir-fry the veggies and aromatics In a large wok, heat the peanut oil, sesame oil, and chili oil if using over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for a minute until translucent, then add the carrot and celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies and stir-fry until fragrant – about 1 minute. Cook the eggs Push the veggies and aromatics to the side and add a little bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season the with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes if using, and sugar and stir-fry to combine. Add the rice, sauce, and salmon Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined. To Serve Transfer the Garlic Salmon Fried Rice to a serving dish or bowls. Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Serve immediately or cool quickly and store in airtight sealed containers in the fridge for 3-4 days. Notes Make it gluten-free Use a gluten-free soy sauce or Tamari, and make sure that the mirin you’re using is GF certified. Make it vegetarian Omit the salmon, or swap for pan-fried tempeh or crispy pan-fried tofu cubes. Go vegan Ditto the above, but omit the eggs as well. Or you can just make this incredibly delicious vegan Crispy Tofu Spicy Fried Rice instead! Add or use different veggies I kept it simple and went with my go-to fried rice veggies – onion, carrots, and celery. But you can also add/swap for snap peas, peas, corn, broccoli florets, green beans, or any fried rice or stir-fry friendly veggies you like! Use another type of fish I’ve made this fried rice with pan-fried cod fillets and it tastes delicious! Simply lightly coat the cod in cornstarch and season with kosher salt and freshly cracked black pepper. Pan-fry it on both sides for 3-4 minutes in a bit of olive oil or unsalted butter, and drizzle a bit of freshly squeezed lemon juice on the fish while it’s cooking. Then flake the fillets and add it to the fried rice instead of the salmon. You can also opt to use halibut, mahi mahi, or sea bass instead of the salmon if you like. Use a different protein Just about any protein will work well and taste great in this fried rice. So take your pick from chicken, beef, pork, shrimp, tempeh, or tofu if salmon and other types of fish is not your thing. Nutrition Serving Size 1 large bowl Calories 492 Sugar Sodium 1121mg Fat Saturated Fat 3g Unsaturated Fat Trans Fat 0g Carbohydrates Fiber Protein Cholesterol The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure. All images and text ©That Spicy Chick. This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission at no extra cost to you by linking to and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure. I am so excited to share this beef pepper rice recipe with you guys now that I got my hubby’s two thumbs up! Have you had beef pepper rice from Pepper Lunch? I tried it once and was hooked! The dish is so flavourful and it’s so fun “cooking” the dish at the table. This beef pepper rice recipe is my take on the one from Pepper Lunch. It’s easy to make and the garlic soy sauce gives it an extra punch of flavour. Let me know if you’ve tried this recipe in the comments below or on Instagram for Making this Beef Pepper Rice RecipeYou only need five ingredients to make this beef pepper rice, if you don’t count the marinade or seasoning. The five ingredients areThinly Sliced Beef – I use sliced beef for shabu shabu or hot pot to ensure that it will be cooked through. Try to use one that has a medium amount of marbling for better flavour and texture. If you wish to slice your own beef, freezing it before slicing will make it easier to get thin Rice – No need to explain this one. Since this is not a fried rice, you do not need to use day old rice for the – You’ll need whole corn kernel for this beef pepper rice recipe. It doesn’t matter if it’s fresh, frozen or from a can. I use unsalted corn kernels because this allows me to adjust the salt level of the – Make sure the scallions are dry and slice them thinly, especially the white part. To ensure the scallions are dry, I usually slice them and spread them out on a paper towel while I prepare the other – Similar to the corn, I use unsalted butter so I can control the level of saltiness. However, salted butter also works if that’s what you’ve Key Items for Delicious Beef Pepper RiceGarlic Soy Sauce – In my opinion, this is what makes my homemade beef pepper rice really delicious. It adds an extra punch of flavour without making the dish too salty. Pepper Lunch actually has two difference sauces, Soy Garlic and Honey Soy. I love garlic and prefer something more savoury so I use a homemade garlic soy sauce to make the beef pepper rice recipe. You can find a recipe for the Honey Soy sauce easily with a simple search on Ground Black Pepper – The amount of ground black pepper is up to you but I like to use a lot. I use freshly ground pepper because I find it more fragrant but any black pepper should for Making Beef Pepper RiceThe original Pepper Lunch beef pepper rice is served on a cast iron hot plate and you finish cooking the beef at the table. Since I don’t have this at home, I make the recipe using the Bruno hot plate which allows me to cook and serve the beef pepper rice tableside. You can also cook this on the stove top as well. The procedure is the same. Here are some tips I’d like to share whether you are cooking this on a hot plate or stove topTip 1 – Start with a very hot pan – To ensure that the beef isn’t overcooked, you need to start with a very hot pan and then turn the heat off before adding the ingredients. Because of this, use a pan that retains heat well or you’d need to turn the heat back on midway through the cooking process. My rule is, if you don’t hear any sizzle midway through the cooking, turn the heat back on to 2 – Mise en place – Because this dish comes together quickly, you’d want to have all your ingredients cut, measured and ready to go before you start cooking. This includes measuring the rice! The actual cooking time only takes about 5 – 10 minutes so being prepared will ensure a smooth Pepper Rice RecipeIf you make this beef pepper rice recipe, please let me know on Instagram by tagging jansfoodsteps jansfoodsteps or in the comments below. Thanks!Here's my take on beef pepper rice after trying the ones from Pepper Lunch. The garlic soy sauce adds so much flavour and is the key to making this dish super delicious!Course MainCuisine JapaneseKeyword beef, riceServings 2Main Ingredients250 g beef, sliced thinly I use the ones for shabu shabu2 servings of cooked rice1/2 cup corn kernels1/4 cup scallions, sliced tbsp butterfresh ground pepperBeef Marinade Ingredients tbsp soy sauce2 tbsp sake1 tsp garlic, gratedGarlic Soy Sauce Ingredients1/3 cup soy sauce6 large cloves of garlic, crushed2 tsp sugar1 tsp cornstarch1/2 cup waterMake Garlic Soy SauceSoak the crushed garlic cloves in the soy sauce for 30 add all ingredients to the saucepan and bring it to a boil. Let the mixture boil for 30 seconds then remove it from the heat. Once cooled enough to handle, blend everything together to make the sauce. Pour into a bottle and keep refrigerated. Marinate the BeefCombine all the marinade beef slices into bite-size portions. Combine beef with marinade mixture and marinate for 15-20 Beef Pepper RicePreheat your pan over medium to high heat until really hot. Turn off the heat and add the beef. Place the beef around the edges of the pan to form a the cooked rice and flatten it out with the spatula, then place the corn kernels and scallions on top the rice. Next, add in the butter and fresh ground pepper. The beef should be about 75% cooked at this point. Note If you can't hear any sizzle, this means your pan is cooling too quickly and you should turn the stove back on to medium to cook the beef. Mix everything together with a spatula. Drizzle the desired amount of the garlic soy sauce and mix from heat and serve with extra garlic soy sauce on the cuisinereciperice bowl Preheat oven to 400 degrees F 200 degrees C. Grease a sheet pan with 2 tablespoons olive oil. Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan. Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan. Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes. Serve with lemon slices and remaining sauce. This salmon and egg rice is easy, satisfying, and delicious...and it's all cooked up in your rice cooker! It makes for an easy comforting meal, is great for packed lunches, and is a must-know for college students! It's another one-pot meal you're going to love. My sons and I call this rice cooker salmon and egg rice "cheater fried rice" because it could pass for fried rice, but it's not actually fried. This recipe is not a knock on fried rice...we love fried rice! But it's just a different way of cooking rice together with a bunch of ingredients and it's easy and tasty! And the rice cooker just takes care of things in one pot! How To Make Salmon and Egg Rice The Rice To make fried rice, you need day-old rice. But what if you don't have day-old rice handy? This is where this recipe works out perfectly! My recipe works with cooking fresh rice, so there isn't any advance planning necessary. As is the usual preparation with rice before cooking, wash and drain the rice a few times with cool running water until the water is no longer cloudy and drain it well. Just like with fried rice, I usually use a long-grain rice like jasmine, but I have also made this successfully using a short-grain like pearl/Japanese rice. Flavoring the Rice Flavoring the rice comes from a sauce made up of some oyster sauce, sweet soy sauce, and white pepper. EASY. I use sweet soy sauce as a one ingredient replacement for soy sauce and sugar...two flavor profiles common for fried rice. If you do not have sweet soy sauce, substitute it 11 with regular soy sauce and add either sugar or honey, using a ratio of 1 tablespoon regular soy sauce to 1 teaspoon sweetener. Adjust the sweetener to taste. You can add other flavorings to it like fresh garlic or ginger, or add some chili sauce for some spice. But this sauce is the most basic and is in keeping it similar to the flavor of fried rice. Mix the sauce ingredients with water and then add the entire thing to the pot with the rice so that they cook together. Alternatively, you can stir the sauces in after everything is done cooking. I have done it both ways, with no one method being any harder than the other. It's totally a personal preference which you decide to do! The Salmon and Egg This recipe uses a raw salmon filet and I add this to the pot with the uncooked rice and liquid so that they cook together. Simply lay the filet down on the rice, close the lid and cook! Once the rice cooker indicates that the rice is done, that's when you add the scrambled eggs directly to the pot! Simply pour it over top of the rice don't worry if it gets on the salmon, close the rice cooker lid again, and let the residual heat cook the egg, anywhere from 5-10 minutes. Now when you open the rice cooker lid, what you see may not look particularly appetizing as it is, but trust me...you are going to love it! Remember that you can't judge a book by its cover! Simple use chopsticks or a spoon to break up all the ingredients and fluff up the rice and voila! This is perfectly good served as is...my boys love it straight from the rice cooker this way! But I like to top it with garnishes like chopped green onions, furikake seasoning, and fried shallots...so good! Frequently Asked Questions What rice can I use?I either use jasmine long-grain or pearl short-grain/Japanese rice with great success. You can use basmati rice, but the grains of rice will not stick together like long- or short-grain rice. Can I use a different liquid to cook the rice?A chicken or vegetable broth would add more flavor to the rice while it's cooking. You could also do a mixture of coconut milk and broth or water. Do I have to use raw salmon?No. I have made this using leftover cooked salmon, and it also works with tinned salmon! Keep in mind that using tinned salmon adds a different flavor to the rice than if you use just a salmon filet. Can I cook the scrambled eggs separately?Yes! You can cook the scrambled eggs in a pan on the stovetop, and then add them to the rice at the end. I would cook the eggs just until they are soft set. Can I add vegetables?Yes! I would add the vegetables at the same time as the raw scrambled eggs, so that they don't overcook. I would suggest frozen peas and/or carrots, canned corn, or vegetables that are already cooked as being the best options. How do you store leftovers?Store leftovers in a sealed container in the fridge and reheat it in the microwave. You can also freeze it! If you're looking for other one-pot rice meals, you have to make sure to check out Rice Cooker Chinese Sticky Rice, an easy version of the popular Chinese dish and one of my most popular recipes! For one that's cooked up on the stovetop, check out Pepper Beef Rice Skillet. And if you're looking for a cold mixed rice dish, you may want to check out my Chicken Rice Salad Medley. All of these are great rice dishes that are satisfying and loaded with flavor. This recipe came to be simply because I didn't have any day-old rice handy to make fried rice, but I wanted to make a quick and easy lunch for my boys. As it turns out, I ended up making this dish quite often because it was so good! It's a great quick and easy meal, works perfectly packed as a school lunch, and for my son who is now away at university, it's something he can easily cook for himself while on a tight budget! My boys may call this cheater fried rice, but it doesn't make it any less delicious and is definitely a recipe you need to try! ~ Lisa. ▢ 1 cup uncooked jasmine rice use a regular 1 cup measure and not the cup that comes with your rice cooker▢ 1 ¼ cups water▢ 2 tablespoons oyster sauce▢ 1 tablespoon sweet soy sauce see Recipe Notes below for substitution▢ ¼ teaspoon white pepper▢ 1 120g raw salmon filet▢ 3 eggs, scrambled ▢ Rinse and drain uncooked rice a few times with cool water until the water is not cloudy, about 3-4 a measuring cup, combine the water, oyster sauce, sweet soy sauce, and white pepper. Mix drained rice and seasoned liquid to the rice cooker pot. Lay salmon filet on rice. Close rice cooker lid and cook as a bowl, scramble the eggs rice is cooked, add scrambled eggs to the rice cooker pot and close the lid, letting it heat for another 5-10 a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients immediately and top with chopped green onions, sesame seeds, furikake, chili sauce, etc., if desired. Use a regular 1 cup measure for measuring the uncooked rice. Do not use the plastic cup that comes with your rice cooker. Use jasmine long-grain or pearl rice for best results. If you have a rice cooker with multiple buttons, use the normal rice cook setting. Depending on the model of your rice cooker, the cooking time may vary. Pay attention to when the button pops or your rice cooker is done cooking the rice so you can add the scrambled eggs right away. When pouring the scrambled eggs into the rice cooker, replace the lid quickly so as not to lose too much of the residual heat. If the egg is not done enough to your liking after letting it cook in the residual heat of the rice cooker, push the button on the rice cooker once more to bring the heat up again for a few minutes. Alternative Cooking Method Cook the 1 cup rinsed rice with water and salmon but without the sauces and seasonings. Cook three scrambled eggs in a pan until soft-set. Once rice is cooked, add the oyster sauce, sweet soy sauce, and white pepper and stir well, Mix in the scrambled eggs. Use broth instead of water to add more flavor to the rice. If you do not have sweet soy sauce, substitute 11 with regular soy sauce and add sugar or honey, using a ratio of 1 tablespoon soy sauce to 1 teaspoon sweetener. Adjust the amount of sweetener to taste. Adjust the oyster sauce, sweet soy sauce, and white pepper to taste. This can easily be made with fresh salmon, leftover cooked salmon, or half a tin of canned salmon. If you want veggies, add frozen peas and carrots to the rice cooker at the same time as the scrambled eggs and let them heat through. Store leftovers in a sealed container in the fridge. Microwave to reheat. Double or triple the recipe for a crowd or for planned weekly meals. You can also freeze it! Recipes One Dish Meal "The final cook time is short. While marinating the salmon, overlap the prep process of the remaining ingredients." Ready In 1hr 15mins Ingredients 23 ingredients 4 6 ounce salmon fillets 1 tablespoon olive oil For the Marinade 2 tablespoons fresh lemon juice 1 tablespoon fresh ginger, minced 1⁄3 cup olive oil 1 teaspoon fresh dill, chopped 1⁄2 teaspoon salt 1⁄4 teaspoon pepper For the Rice 2 teaspoons olive oil 1⁄2 onion, minced 1⁄2 teaspoon garlic, minced 1⁄4 teaspoon turmeric 1 cup long-grain rice salt and pepper 2 cups cold water For the Peppers 2 whole red bell peppers 2 whole green bell peppers 1 tablespoon olive oil salt and pepper For the Glaze 1⁄4 cup soy sauce 2 tablespoons brown sugar 1⁄2 teaspoon red pepper flakes can sub a chopped jalapeno reserved marinade directions For the Marinade Put the filets into a large ziploc bag. In a small bowl whisk together the marinade ingredients. Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated. Cover and refrigerate for at least an the Rice In a small pot, heat 2 teaspoons of olive oil. Add the minced onion and garlic and saute until the garlic is light golden brown. Add the turmeric, salt and pepper; stir. .Add the rice and stir to coat the rice with the onion. Lightly brown the rice. Pour the cold water over the rice and cover. Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is the Peppers Cut the peppers in half lengthwise. Remove the stems, seeds and membrane. Cut the peppers into thin strips. Drizzle over with olive oil and season with salt and the Fish reheat oven to 350 degrees. Remove the fish filets from the marinade; reserve the marinade for later a saute pan, add 1 tablespoon of olive oil. Heat on a high fire. Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down. Quickly sear to light golden. Do this on both sides of each Finish Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. The internal temperature for the salmon should be about 145 degrees.For the Glaze In a saucepan, heat the reserved marinade. Add the sugar and stir to dissolve. Whisk in soy sauce and the optional chili flakes or chopped jalapeno. Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain, if desired. Add warm water if needed to Serve Serve the salmon topped with red and green peppers over the yellow rice. Drizzle over with the dark glaze. Questions & Replies Got a question? Share it with the community! Reviews Have any thoughts about this recipe? Share it with the community! RECIPE SUBMITTED BY 166 Followers 2851 Recipes 13 Tweaks I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America! View Full Profile

beef and salmon pepper rice