July 4th Fried Rice with Salmon and Peas
It is an old New England tradition to eat salmon and peas for the 4th of July. Before we damaged the rivers where they used to run, salmon were a great source of protein during the summer, and right around the end of June or beginning of July the first peas were ready for harvest, even in northern New England. So a tradition evolved to celebrate the seasonal bounty, which also often included new potatoes just dug from the earth.
Although I had tucked in the back of my mind to make salmon and peas on July 4th, I forgot about it and we had grilled salmon a day early, on July 3rd. Then in the morning on Saturday, July 4th, we headed over to Woven Roots Farm to pick up our CSA share. Among other items, we got sugar snap peas, bok choy, and scallions. We had plenty of leftover salmon from the night before, as well as some leftover rice, so we made salmon fried rice, and were able to enjoy salmon and peas on July 4th, albeit in a very different guise than the old New England traditional recipe!
One of my favorite things to include in fried rice are a few shiitake mushrooms, but I didn’t have any and didn’t feel like going to the store. But I did have a few dried in the pantry, and now I am definitely going to keep some on hand for this. While fresh are better, I have now discovered this will do in a pinch.
It is important to use cooked and cooled rice. I even will freeze containers of cooked rice if I have any leftover that I have no plans to use immediately, and that also works fine in fried rice. Although it’s a bit easier to manipulate if you’ve defrosted it first, it’s not totally necessary.
This is an incredibly versatile recipe. I like to be sure there is an allium, whether scallions, shallot, or onion; some garlic; and some fresh ginger (and I always have some in the freezer). Beyond that, you can use a wide range of vegetables, whether fresh or leftover. You can use most leftover proteins, or fresh ground meat, such as pork, turkey, or beef, or even some fresh seafood, such as shrimp or scallops. (If you use uncooked protein, just be sure to increase the cooking time accordingly.) Or cubed tofu will complement a vegetarian version. I like the richness of adding egg, but if you want a vegan version, feel free to omit that.
Salmon Fried Rice
Serves 4
nota bene: This “recipe” provides guidelines. As mentioned above, you can vary the vegetables and the protein(s). As long as you have rice and make the sauce, you can improvise the other elements of this dish.
3 dried shiitake mushrooms (or 4 ounces fresh, stems removed and caps sliced thin)
3 Tablespoons canola oil, plus more as needed
6-8 scallions, cut into ½-¾-inch pieces (white and green parts, moving upward until the greens get tough)
1-2 Tablespoons fresh ginger, minced
1-2 garlic cloves, chopped or put through a press
1 teaspoon sambal oelek, optional, or to taste, or other ingredient for heat, such as crushed red pepper flakes or dried tien tsin peppers
1 head bok choy, chopped, keeping thicker stems separate from the leaves
1 small carrot, peeled and cut into matchsticks
2 cups sugar snap peas, trimmed
10-12 ounces leftover salmon or other protein
2-3 cups cold cooked rice
2 eggs, lightly beaten
Sauce:
¼ cup Shaoxing wine (or water)
2 Tablespoons soy sauce
1 Tablespoons rice vinegar
1 teaspoon fish sauce
½ teaspoon sesame oil
If using dried mushrooms, at least an hour before you begin cooking, soak the dried shiitake mushrooms in about ½ cup hot water. (This can be hot water from the tap; it need not be boiling water.) After the mushrooms have rehydrated, remove from the water and slice. Save the water to add flavor to the cooked dish.
Combine the sauce ingredients in a small measuring cup and set aside.
Heat the canola oil in a wok or large frying pan over high heat. Start by stir-frying the scallions and ginger. Once these have begun to brown, about 2 minutes, add the garlic. If you choose to add some heat (sambal omelet or dried hot peppers), do so now, and continue to stir-fry for about 30 seconds.
Add the bok choy stems and the carrots along with the reserved mushroom water if you have used dried mushrooms, and stir-fry until half the liquid has evaporated, and they have begun to soften, about 4 minutes. Add the sliced mushrooms, sugar snap peas, and the bok choy leaves, and cook for 2-3 minutes, until the leaves are wilted. (At any point, add more canola oil if things begin to stick to the pan too much.)
Add the salmon and flake while mixing to combine and warm through, about 1-2 minutes.
Add the rice, and stir until everything is well-combined. Make a space in the pan and pour in the egg. Stir to combine. Finally, add the sauce and stir to mix well.