SalmonPepper Rice: From ₱305: Curry Beef Pepper Rice with Cheese: From ₱275: Curry Chicken Pepper Rice with Cheese: From ₱275: Teriyaki Beef Pepper Rice with Egg: From ₱290: Garlic Beef Pepper Rice: From ₱270: Combo Specials. Meat Trio Deluxe: From ₱390: BBQ Beef & Sausage: From ₱355: Step3. Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil. Step 4. In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until 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. BreakfastBurrito. $10.50. Three fresh scrambled eggs, chorizo, poblano peppers, onions, corn, refried beans & jack cheese wrapped in a jumbo flour corn tortilla & topped with chipotle sauce & cheese. Served with home fries. 60mins • 574.4 km. Opening Hours. Today . 30% off Lunch and Dinner. See details. Deliver date: Today. Deliver time: Now. Hotdish of the Month. Pepper Rice. contoh soal cerita limit fungsi trigonometri dalam kehidupan sehari hari. Error 403 Forbidden Forbidden Error 54113 Details cache-ams21061-AMS 1686674697 3908644429 Varnish cache server 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 Cookie Preference Centre Learn more about what each cookie category does and choose your settings toggle right to opt in or left to opt out. Cookie policy Strictly Necessary These technologies are needed to enable our websites and apps to run and to keep it secure. Sainsbury's Magazine These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience. 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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. 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 and salmon pepper rice