Cucumber Salmon Fried Rice

This recipe features the a delicious contrast between the meaty salmon steak and cold, tangy cucumber. The recipe only has a couple of ingredients, but the finished one is in great flavor.

Wok, bowl.

1-2 salmon steaks (about 3 oz. each), cut into small cubes (about 1-inch length)

1/2 cucumber, cut into 1-inch length long

1/2 cup onion cubes

3-4 cups pre-cooked long grain rice (refrigerated)

1 tbsp. ground black pepper

1 tsp. salt, or to taste

2 tbsp. cheese powder

2 tbsp. vegetable oil for stir-frying

1. Heat 2 tbsp. vegetable oil in a wok on high heat, add onion cubes when oil is hot, stir fry for about 1 minutes (P1).

P1

2. Add salmon cubes when onion turns out tender but still crisp, stirring and tossing them around the wok until half way cooked (P2).

P2

3. Add cucumber back into the wok, season with ground black pepper and salt, continue stirring for another 1-2 minutes until well mixed (P3).

P3

4. Then add steamed rice and cheese powder, tossing all together, stirring to mix everything together (P4).

P4

5. Remove to a bowl, serve hot (P5).

P5

1. Refrigerated long grain rice doesn’t tend to stick and makes it perfect for this delicious dish.