Fried rice

FROM PAGE 3

1or 2garlic cloves, minced 2 cups cold cooked white or brown rice

Toasted sesame seeds or Everything Bagel seasoning, for garnish

Handful of chopped cilantro, for garnish

Pickled ginger, for serving Gluten-free soy sauce or tamari, for serving

Directions

If salmon is refrigerated, remove it from fridge 15 minutes prior to cooking. Season with salt and pepper.

Heat 1 tablespoon oil in a wok or deep saute pan over medium-high heat. When

oil is hot, add cubed salmon and let it brown on opposite sides until opaque or flaky, 4-5 minutes. Don't overcrowd the pan; you may need to cook fish in batches. When salmon is done, transfer to a plate. Remove pan from heat and wipe out with a paper towel, removing any burnt bits.

Place the pan back over

medium-high heat and add 2 tablespoons of remaining oil. When fish is hot, stir in eggs. When eggs are finished cooking, about 1 minute, transfer to a plate. Keeping the pan over medium or medium-high heat, add green onion, carrots, snow peas and red pepper, and cook for about 1 minute, until vegetables are crisp-tender. Add garlic and

stir-fry another 30seconds, until fragrant.

Add 1 tablespoon of oil to pan and then the cooked rice, stirring constantly to combine the veggies and garlic with the rice.

When rice is hot, add eggs back to pan and break them up with a spatula to combine with the rice. Remove the pan from heat, and

gently fold in the salmon. Transfer fried rice to a platter or individual plates and garnish with toasted sesame seeds and chopped cilantro. Serve with pickled ginger and tamari or soy sauce.

— Adapted from “For the Love of Seafood: 100Flawless, Flavorful Recipes That Anyone Can Cook” by Karista Bennett (Countryman Press, $35)