The Most Satisfying Fried Rice

By Pailin's Kitchen · 30 min

Ingredients

Instructions

1. Coat the salmon on all sides with a thick layer of salt and refrigerate for 2 to 3 hours (2 hours for thinner pieces, 3 for thicker ones). Rinse and pat dry.
2. Heat a generous amount of oil in a wok or skillet over medium heat and fry the salmon on both sides until golden and fully cooked. Drain on paper towel.
3. Chop the cured salmon into small pieces. Fry in a little oil in a wok over medium-high heat for about 3 to 4 minutes, until well browned and crispy. Remove and set aside.
4. In the same wok over medium-high heat, fry the garlic until it starts to turn golden. Add the eggs, break the yolks, let them set halfway, then scramble briefly.
5. Add the Chinese broccoli stems and leaves and toss quickly to coat in oil.
6. Turn the heat to high. Add the rice, fish sauce, sugar and white pepper and toss until the rice is hot and the grains are separated. Add the crispy salmon.
7. Spread the rice out and leave it undisturbed for 15 to 20 seconds to toast slightly. Toss and repeat the toasting one or two more times. Remove from heat.
8. Serve topped with chopped cilantro if using, with a lime wedge on the side, and extra prik nam pla if needed.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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