Forthe 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 hour. For the Rice: In a small pot, heat 2 teaspoons of olive oil.
Cooking salmon in a cold pan and bringing it up to heat allows fat from the skin to slowly render. This is a foolproof way to get crispy skin. The method works well in a cast iron or nonstick pan but avoid using stainless to the wise If you’re not in the mood to make rice from scratch, no worries. Just pick up or order in some steamed rice from a restaurant nearby. — Andy BaraghaniStart to finish 30 minutesServes 4 Watch Now5 medium Persian cucumbers or 1 large English cucumber, very thinly slicedKosher salt3–4 tbsp. 45–60 mL unseasoned rice vinegar1 1/2 tsp. mL honey2 tbsp. 30 mL neutral oil, like avocado4 skin-on salmon fillets, 4–6 oz. 113–170 grams each6 scallions, thinly sliced6 cups about 800 grams steamed short-grain white or brown rice, for serving Freshly ground black pepper, to tastePlace cucumbers in a medium bowl and sprinkle with 1 tsp. 6 grams kosher salt. Toss cucumbers. Then, using your hands, scrunch up and break down cucumbers to extract as much water as possible. Drain cucumbers and set aside. In a small bowl, whisk vinegar and honey. Pour vinegar mixture over cucumbers and toss. Chill cucumbers. Pour oil into a large cast iron skillet. Season salmon with salt and place skin-side down in the skillet to medium and use a spatula to press down gently on fish. Cook until skin is golden brown and crisp and flesh is opaque on the sides but still translucent on top. It should take approximately 6 to 8 minutes, depending on the thickness of your flip each filet and turn off heat. Use remaining heat to cook other side of salmon for about 30 seconds to 1 sliced scallions into cooked rice and season with salt and lots of pepper. Divide rice among bowls, top with salmon, and serve with chilled cucumbers on top or on the side. Makethe sauce by combining maple syrup, soy sauce, mirin, water, garlic powder, pepper, and onion powder and set aside. In a large skillet over medium-high heat, add a splash of oil and add the beef to it. Cook until 80-90% browned and drain any excess liquid in the pan. Push the beef to the side of the pan, making a large enough space in the Salmon meets a rich coconut curry sauce and a tangy, spicy pepper sauce. Photo Nina Gallant / Food Styling by Chantal Lambeth Eric Adjepong’s recipe combines seared salmon with a curry sauce made with coconut milk, peppers, thyme, tomato, and onions. Be sure to use full-fat coconut milk for the richest flavor and texture. The quick hot sauce served with it is bright with vinegar and Scotch bonnet peppers. Serve this curry over cooked rice or coconut rice. Ingredients 3 Scotch bonnet peppers, seeded, stemmed, and chopped substitute habanero peppers if needed 1/2 cup white balsamic substitute apple cider vinegar if needed Pinch of kosher salt, plus more as needed Pinch of granulated sugar 4 tablespoons vegetable or another neutral oil, divided 4 6-ounce fillets Coho salmon such as Secret Island 1 tablespoon unsalted butter 1 medium 9-ounce yellow onion, finely chopped 4 garlic cloves, thinly sliced 3 tablespoons chopped fresh thyme leaves 1 green bell pepper, finely chopped 2 tablespoons tomato paste 3 tablespoons Madras curry powder 1 13 1/2-ounce can full fat coconut milk, well-shaken 10 ounces vegetable or chicken stock, or water 1 tablespoon fresh lemon juice, plus more as needed 5 green onions, thinly sliced, divided 6 cups cooked rice or coconut rice, for serving Directions Combine Scotch bonnet and vinegar with a pinch of both salt and sugar in a blender. Puree until smooth. Set aside. Heat 1 tablespoon oil in a wide, medium saucepan over high heat. Season salmon with salt and add to pan, skin side down. Cook 3 minutes, then flip salmon over and add butter. Sear salmon until lightly browned, about 2 minutes. Set aside. Heat remaining 3 tablespoons oil in a medium saucepan over medium heat. Add onion and bell pepper and cook until translucent, stirring frequently, about 7 minutes. Add garlic, thyme, all but 1 tablespoon green onion, and curry powder and cook until fragrant, 2 minutes. Add tomato paste and cook 2 minutes, stirring to coat vegetables with tomato paste. Add coconut milk and stock to pot. Season with a pinch of salt and lemon juice and stir. Bring sauce to a boil then lower heat to medium-low and simmer sauce until slightly thickened, 10 to 15 minutes. Add salmon to sauce and simmer 3 minutes. Spoon salmon and sauce over rice, garnish with remaining green onion, and serve with pepper sauce. Beef& Salmon Combo Pepper Rice. Kombinasi daging sapi terkenal dan salmon. Tersedia di Pepper Lunch Pepper Lunch Express. F T P. Menu favorit kami, Beef Pepper Rice sangat digemari, dan Pepper Steak kami dikenal oleh pelanggan kami sebagai Steak kelas atas. Menu kari kami juga telah menghebohkan dunia kuliner belakangan ini dengan
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!
Pepper lunch, Singapore, pepperlunch, steak, pepperrice, rice, curry, dinner, sg, beef, salmon, restaurant, dining, express, stores, japanese, sauces, sizzling, teppan. All our Delivery Partners are able to delivery and self-pickup in the areas near our restaurants. Food Delivery for Pepper Lunch GO! kiosk - Delivery near 313@somerset with The perfect, easy dupe recipe for Pepper Lunch’s Beef Pepper Rice. I saw this trending on TikTok, and couldn’t resist trying. I modified the sauce recipes and thought this was much closer to what you get at Pepper Lunch. Pepper Lunch is a simple concept. Thinly sliced beef surround rice, topped with butter, corn, spring onions, cheese if you’re boujee, on a hot skillet. It gets delivered like that to your table sizzling hot, and you drizzle over the two sauces – to your liking. Then you grab your spoon and mix everything together while the beef cooks in the sizzling plate. Jump to Recipe The Two Sauces for Pepper Lunch When you dine in at Pepper Lunch, there would be two bottles of sauces on the table. One of the sauces is a Honey Soy Sauce, called Amakuchi. The other sauce is a peppery Garlic Soy Sauce, called Karakuchi. You’re suppose to add the sauces to your preferences when your sizzling hotplate arrives at the table and mix it in with everything! Personally I prefer the more savoury Karakuchi sauce, but I have to have a bit of that sweeter Amakuchi mixed in too! Add this according to your preference. To start off with, I would add two teaspoons of each sauces to the rice. Here’s a little secret, if not for this recipe, I would simply make just one sauce! The sauce is basically the Karakuchi recipe, plus honey and onions. That’s it! If you have leftover sauce, keep it in the fridge! Whip it out as a quick, instant stir fry sauce for your next meal. Note to self to make even more sauce portions next time. What Type of Meat to Use for Pepper Lunch? I used quality shabu shabu beef, which are already thinly sliced beef. You can also just thinly slice beef cuts at home. The best beef cuts to use for this according to Pepper Lunch would be chuck tender and shortplate. If you don’t want to use beef, you can also use chicken or salmon slices, just like at Pepper Lunch. Chicken takes longer to cook, so make sure you leave it on the pan for longer. What Toppings to Add for Pepper Lunch The standard and most basic toppings used at Pepper Lunch would be corn and spring onions. You can level it up by adding cheese as well as an egg! I would not recommend adding too much additional toppings, because you will probably overcrowd the pan. If you want the added nutrients from vegetables, serve it on the side. How to Serve Pepper Lunch? The best way to serve this would be on a cast iron skillet or a hot plate. Let the skillet get hot over a stove, before adding the ingredients and serve it immediately. Most of us probably do not have the luxury of a hot plate. Just use a pan! In this recipe, that’s exactly what I did. With a pan, you will need to cook everything up over the stove since it will not have the heat retention properties of a cast iron to cook at the table. I added the sauces straight in the pan, but what you can do is fry up the rice without the sauces. Serve it that way, and drizzle the sauces after – this way everyone can personalise their bowls of pepper lunch! Ingredients100g Beef, sliced thinly I used shabu shabu beef1 Serving Cooked Rice1 tbsp Corn1 tbsp Butter1/2 tsp Ground Black Pepper1 tsp Spring Onions1 tbsp Cheese optionalAmakuchi Honey Soy Sauce1/4 cup Light Soy Sauce1/4 cup Honey2 tbsps or half an Onion1 Garlic, mincedCornstarch slurry 1 tsp cornstarch + 1/4 cup water1 tsp Cooking oilKarakuchi Garlic Soy Sauce1/2 cup Light Soy Sauce2 tbsps Garlic1/4 tsp Ground Black PepperCornstarch slurry 1 tsp cornstarch + 1/4 cup waterDirectionsAmakuchiHeat oil in a pan, and add onions and garlic. Saute over low heat until light soy sauce, honey and cornstarch slurry, and continue to saute over low heat until it thickens and bubbles. Onions should also is optional but pop all of this in a blender and give it a light soy sauce and garlic in a pan and simmer over low heat for about 5 black pepper and the cornstarch slurry. Saute until it thickens and To also pop this in a blender and the Beef Pepper RicePlace cooked rice in the middle of a pan or hot on top of the heat, and start to surround rice with the beef beef starts to cook, begin topping rice with butter, corn, spring onions, ground black pepper and cheese, if amakuchi and karakuchi sauces and start mixing everything once you achieve your preferred done-ness with the beef! Step3. Grease a casserole dish with olive oil. Arrange the peppers cut side down in the casserole dish. Pour in 1 ½ cup water. Wrap with foil and bake for 25 minutes. Step 4. Meanwhile, heat oil in a large skillet over medium heat. Add in the beef, salt, and pepper. Sauté for 5 to 6 minutes, until cooked through. Skip to content Makes 2 large Peppers. INGREDIENTS 1 1/2 c leftover cooked Fresh Salmon fillet. 1 1/2 c leftover or pre cooked rice. 3 Scallions about 1/3 cup Sliced. 1 Egg beaten. 1 Tbsp Worchestershire Sauce. 1 Tbsp Grey Poupon Mustard. 1 Tbsp Lemon Juice. 1 Tsp Soy Sauce. 1 Tbsp Dry Dill or 2 Tbsp fresh. 1/2 Jalapeño Chopped Optional. 1 Campari Tomato Chopped DIRECTIONSRemove tops from the Peppers By cutting about 1/2” out from the stems green… and shake out the seeds. I cut the meat off the pepper top and chop it and add it to the filling. Leave a nice lip on the rim of the Pepper. Poke a small hole with the tip of a sharp knife, through each bottom bump on the peppers to allow for drainage if it happens while cooking. Mix together, and Stuff the Peppers making sure to compact the filling without splitting the Pepper. This filling makes 2 large peppers. Put the peppers in a small cake pan StainlessPour recommended amt of water in the pot. Use a long handled trivet or make a sling. Lower the Peppers down into the pot. Put the Lid on. Set the time for 10 min. QR . Open the lid and check them. They can set for another minute if you need it before are Freezer Friendly. Use within a couple of months. I tossed in a little leftover mixed veggies That I had. They are not part of the recipe. Post navigation

CostcoKirkland Signature - Stuffed Bell Peppers w Ground Beef & Rice. Serving Size : 1 stuffed bell pepper. 350 Cal. 27 % 23g Carbs. 42 % 16g Fat. 31 % 26g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,650 cal. 350 / 2,000 cal left. Fitness

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.
Giveawayto New Pepper Lunch's Members. Click to Register! Register now for free to become a new member of Pepper Lunch and enjoy countless exclusive offers! Check out our latest Promotions and enjoy a convenient way to pay in store and order ahead from mobile. 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. Mixthe cornstarch and water together to make a slurry and then slowly add to karakuchi sauce and cook until boils and slightly thickens. Set aside. Make your Pepper Lunch Steak. In an iron skillet or a heavy duty pan, heat up your pan to a high heat, add your oil, onions and garlic and cook just until aromatic, add 1 cup of rice (per person Looking for an incredible recipe with beef and rice? These simple to make Beef and Pepper Rice Bowls recipe is so delicious, everyone in the house will be asking for seconds. Packed with flavor and healthy ingredients, this is the perfect weeknight dinner recipe. I am always looking for basic recipes that can become a staple for the family. This is one of those simple meals. It is simple to make and everyone loves it. It can easily be served as a complete meal or served with additional vegetables. What are things to make with ground beef and rice Sometimes when looking in the pantry and freezer, you see that you have ground beef and rice. That means you can think of something tasty to make with it. In this case, once you try this beef and pepper rice bowls, you will always have a go-to recipe. It is simple to make, tasty and healthy. It can easily become a family favorite that finds its way to your weekly menu. How to Store Once the rice bowl has cooled, you will want to store any leftovers in an airtight container. It is important to make sure it is stored in the refrigerator. How to Reheat Peppers, Ground Beef and Rice I like to reheat individual servings of the beef and rice in the microwave. If you are heating the entire batch and it is a lot more than a single serving, you can also reheat in a pot of the stove. Can I use Cauliflower Rice instead of Rice If you want to make this dish lower in carbs or if someone has a rice allergy, you can also make this recipe using cauliflower rice. Simply replace the rice and make sure to heat the cauliflower rice before adding the beef. Can I make this dish ahead of time? If you wanted to make this so that you can freeze it, you can make this dish ahead of time. You would want to make the rice and the beef and peppers and then store it in different freezer bags or containers. Once you are ready to eat, simply thaw and reheat in the microwave or pan. What temperature should ground beef be cooked to? When you are cooking ground beef, you want to make sure you are killing the bacteria. This means cooking the ground beef to 160 degrees. What is the best rice to use? I usually use white rice, but you can use whatever type of rice you like. This dish will work well with brown rice or jasmine rice as well. Can You Make This Dish with Ground Turkey Instead? If you have ground turkey on hand or find it on sale, you can absolutely make this recipe using it instead. It is a great way to add different nutrition to the recipe or use ingredients you already have on hand. Ingredients Needed to Make Beef and Pepper Rice Bowls ButterOnion, dicedGreen Bell Pepper, dicedRed Bell Pepper, dicedJalapeno, dicedGround BeefSoy SauceGarlic PowderSaltPepperRice Actual measurements are in the recipe card below. How to Make Beef and Pepper Rice Bowls In a large frying pan or large skillet over medium heat, melt onion, green bell pepper, red bell pepper, and jalapeno and cook for 5 minutes. Add ground until ground beef is fully cooked and vegetables are and return to soy sauce and seasonings. Mix until well with cooked rice. Try These Delicious Beef and Pepper Rice Bowls Today Beef and Pepper Rice Bowls Beef and Pepper Rice Bowls is a hearty and delicious rice bowl loaded with ground beef, bell peppers, and jalapenos. Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Course Main CourseCuisine Asian Servings 4 ServingsCalories 391 kcal 2 tablespoons butter1 medium onion, diced1 green bell pepper, diced1 red bell pepper, diced1 jalapeno, diced1 pound ground beef½ cup soy sauce1 tablespoon garlic powder1 teaspoon salt2 teaspoon black pepperOptional rice In a large pan, melt onion, green bell pepper, red bell pepper, and jalapeno and cook for 5 minutes. Add ground until ground beef is fully cooked and vegetables are and return to soy sauce and seasonings. Mix until well with cooked rice Nutritional values are approximate. Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements. Calories 391kcalCarbohydrates 10gProtein 24gFat 29gSaturated Fat 12gPolyunsaturated Fat 1gMonounsaturated Fat 11gTrans Fat 2gCholesterol 96mgSodium 1855mgPotassium 621mgFiber 2gSugar 3gVitamin A 1260IUVitamin C 68mgCalcium 50mgIron 3mg Keyword Beef and Pepper Rice Bowl, Beef and Peppers, Rice Bowls Let us know how it was! Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media. Reader Interactions
PepperLunch has been operating in Singapore for the past 15 years. It is famous for its beef steaks, salmon pepper rice, teriyaki chicken, beef yakiniku don, miso, and other dishes.

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

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    • beef and salmon pepper rice