Past Recipes
Salmon Fried Rice

Salmon Fried Rice with Apricot-Soy Glaze, Bok Choy, and Peas

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The soy sauce and apricot preserves on this roasted salmon lend a hint of sticky-sweetness to a very familiar fried rice. Chef Giuseppe's covered the classic mix-ins like bok choy, peas, shredded carrot, and egg that's scrambled in the same pan for easier cleanup. A favorite knife skill of ours, called the bias cut, makes the simple scallion garnish feel extra cheffy.

  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 670
  • Protein 42g
  • Total Carb 48g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • baby bok choy
    • 6 ounces
    • baby bok choy
  • scallion
    • 1
    • scallion
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 2 cloves
    • garlic
  • apricot preserves
    • 1 packet
    • apricot preserves
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • salmon
    • 10 ounces
    • salmon
  • shredded red cabbage
    • 1/4 cup
    • shredded red cabbage
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • peas
    • 1/4 cup
    • peas

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 12" large nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 425°F. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Then, remove pot from heat. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, halve bok choy lengthwise and rinse thoroughly; thinly slice crosswise, keeping bulbs and leaves separate. Rinse remaining produce. Trim and discard scallion root; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Mince garlic. In a small bowl, stir together apricot preserves and 1 packet soy sauce.

  3. Roast salmon

    Roast salmon

    Line a baking sheet with foil. Pat salmon dry with paper towel and arrange skin-side down on prepared sheet. Season tops with ¼ teaspoon salt and pepper. Drizzle over ½ tablespoon canola oil; rub in seasoning. Roast until mostly cooked and beginning to turn opaque, about 8 minutes. Then, spoon over apricot-soy glaze and continue roasting until completely cooked through and opaque, 4-6 minutes more.

  4. Sauté aromatics

    Sauté aromatics

    While salmon roasts, in a separate small bowl, whisk 2 eggs, then season with ¼ teaspoon salt and pepper as desired. Heat 1 tablespoon canola oil in a large nonstick pan over medium heat. Add bok choy bulbs and sauté, stirring, until softened, about 3 minutes. Add scallion whites and light greens, ginger, and garlic and continue cooking until fragrant, 1 minute more.

  5. Fry rice

    Fry rice

    Increase heat under pan with aromatics to medium high. Add cooked rice and remaining soy sauce and stir to coat. Press rice down into a single layer and cook, without moving, until golden on bottom, 2-3 minutes. Push rice to edges of pan, then pour eggs into center and scramble, stirring occasionally, until cooked through, 1-2 minutes more. Add slaw mix, peas, and bok choy leaves, and stir everything to combine.

  6. Plate salmon fried rice

    Plate salmon fried rice

    Once cool enough to handle, remove and discard skin from fish; using a fork, flake apricot-soy salmon into large pieces. Divide fried rice between serving plates. Top with flaked salmon and garnish with scallion dark greens. Enjoy!

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