25 mins
.jpg)
Hot Smoked Salmon Fried Rice
Serves
4
Quick, satisfying and full of smoky flavour, this Hot Smoked Salmon Fried Rice recipe is a simple meal perfect for busy weeknights. An easy dish that delivers plenty of flavour in every bite.
Ingredients
2 cups day-old cooked rice
1 pack Aoraki Pohutukawa Hot Smoked Salmon, flaked
2 cups finely shredded cabbage
2 green onions, sliced
2 eggs, lightly beaten
1 tbsp sesame oil
2 tbsp soy sauce
1 tsp brown sugar
Method
Step 1
Heat a large frying pan or wok over medium-high heat.
Step 2
Add the Aoraki Pohutukawa Hot Smoked Salmon to the pan. As it warms, remove and discard the skin, then gently flake the salmon into bite-sized pieces.
Step 3
Add the cabbage and cook for 2–3 minutes, stirring occasionally until it begins to soften.
Step 4
Add the sesame oil and the green onion. Stir to combine.
Step 5
Add the day-old rice. Using a spatula, press the rice firmly into the pan and allow it to cook undisturbed for 1–2 minutes until lightly crisped.
Step 6
Fold the rice over itself and repeat the press-and-fold technique several times, allowing the rice to develop crispy golden patches while remaining fluffy.
Step 7
Push the rice mixture to one side of the pan and pour in the beaten eggs. Allow them to set slightly, then fold them through the rice.
Step 8
In a small bowl, combine the soy sauce and brown sugar. Pour over the fried rice and fold through until evenly coated.
Step 9
Cook for a further minute, then remove from the heat.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
Learn More
Gallery
.jpg)
.jpg)
.jpg)
Other Recipes
Hot Smoked Salmon Fried Rice
Hot Smoked
,
Serves
4
25 mins
Quick, satisfying and full of smoky flavour, this Hot Smoked Salmon Fried Rice recipe is a simple meal perfect for busy weeknights. An easy dish that delivers plenty of flavour in every bite.
Ingredients
2 cups day-old cooked rice
1 pack Aoraki Pohutukawa Hot Smoked Salmon, flaked
2 cups finely shredded cabbage
2 green onions, sliced
2 eggs, lightly beaten
1 tbsp sesame oil
2 tbsp soy sauce
1 tsp brown sugar
Method
Step 1
Heat a large frying pan or wok over medium-high heat.
Step 2
Add the Aoraki Pohutukawa Hot Smoked Salmon to the pan. As it warms, remove and discard the skin, then gently flake the salmon into bite-sized pieces.
Step 3
Add the cabbage and cook for 2–3 minutes, stirring occasionally until it begins to soften.
Step 4
Add the sesame oil and the green onion. Stir to combine.
Step 5
Add the day-old rice. Using a spatula, press the rice firmly into the pan and allow it to cook undisturbed for 1–2 minutes until lightly crisped.
Step 6
Fold the rice over itself and repeat the press-and-fold technique several times, allowing the rice to develop crispy golden patches while remaining fluffy.
Step 7
Push the rice mixture to one side of the pan and pour in the beaten eggs. Allow them to set slightly, then fold them through the rice.
Step 8
In a small bowl, combine the soy sauce and brown sugar. Pour over the fried rice and fold through until evenly coated.
Step 9
Cook for a further minute, then remove from the heat.