Salmon and Veggie Fried Rice

Luke and I rarely go out for Chinese, and sometimes I just CRAVE it. Fried rice is a fun way to breath some life into veggies that are sitting in your fridge waiting to wilt and die. Plus, I had some salmon leftover after buying a huge fillet on sale, and this was the perfect way to use that up to. So while this meal was a bunch of scrounged up leftovers, it tasted first class!

Veggie Fried Rice

2 tablespoons Canola oil
1 leek, sliced

2 medium carrots, cut into 1/2-inch pieces
1/2 pound Brussels sprouts, trimmed and quartered
2 cloves garlic, minced
1 inch ginger, minced
4 cups prepared brown rice, chilled
2 eggs, lightly whisked
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 teaspoon fish sauce (optional, or you can add additional salt to taste)
3 tablespoons chopped cashews
1/4 cup chopped fresh cilantro

In a large wok or skillet, heat oil over medium high heat. Saute leeks for 1-2 minutes until beginning to brown, then add carrots and Brussels sprouts. Saute for 3-4 minutes, then add the garlic and ginger and saute another minute. If needed, add a little more oil, you don't want the food to stick! Stir in the brown rice and toss to combine and bring up to heat, about 1 minute. Make a well in the middle of the pan and pour in the eggs. Let them cook about 1 1/2 minutes then begin stirring around to make sure they get cooked. Once the eggs are cooked and combined with the rice, stire in the oyster, soy and fish sauces and toss to combine. Remove from heat and top with cashews and cilantro, then flake Honey Soy Salmon on top, if using.

Note, you may be tempted to season veggies, etc. with salt and pepper during cooking. The Asian sauces are VERY salty, and I regretted adding additional salt. I recommend tasting first before adding any additional salt.

Honey Soy Salmon

1/2 pound coho salmon
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons soy sauce

Preheat oven to 350 degrees. Season salmon with salt and pepper to taste. In an oven-proof skillet, heat olive oil then add salmon. Cook about 3 minutes then flip and let cook about 1 minute. Next add salmon to the oven and let finish cooking about 5 minutes (or longer if it's a thick piece). While salmon is cooking, whisk honey and soy sauce together, adjusting amounts to get your preferred thickness. When salmon has about 1 minute left, brush some of the sauce on top then return to oven. When it's finished cooking, brush remainder on salmon, then serve. The sweetness will contrast nicely with the saltiness of the fried rice.

Chinese Feast with Friends

There's nothing I love more than having friends over for a dinner. So what started out as a gentle dinner party quickly turned into quite the group- and I loved it! It was definitely an interesting mix of people, which led to a night of good food and good conversation.

Crab Wontons
1 gallon vegetable oil
24 wonton wrappers
Flour for dusting
8 ounces cream cheese, at room temperature
8 ounces flaked crab meat
1/2 red bell pepper, minced
Salt and pepper to taste

Heat oil in a large pot until it's 350 degrees. Lay wonton wrappers out on wax paper dusted with flour. Combine remaining ingredients in a bowl. Place a tablespoon of mixture on each skin. Brush water around the edges of the wonton skins and then press together to seal. Cook wontons in batches about 2 minutes, making sure to turn so each side cooks evenly. Place on a paper towel-lined plate to drain. Serve with sweet chili sauce.

Fried Rice

2 tablespoons vegetable oil
4 cloves garlic, minced
1 red onion, minced
1 red bell pepper, halved, seeded and minced
1 green pepper, halved, seeded and minced
3 carrots, peeled and chopped
1 cup peas
3 cup cooked broccoli florets
5 cups cooked rice, cold
4 eggs, beaten
1/2 cup soy sauce, plus more as needed

Heat oil in a large nonstick skillet or wok on medium high heat. Saute garlic and onion for 2 minutes. Add in peppers and carrots and cook another 2 or 3 minutes. Add peas and broccoli and cook another minute. Stir in rice and cook another 2 to 3 minutes. Make a well in the middle of the skillet and pour in egg, letting cook for 2 minutes. Stir together and add soy sauce. Enjoy!

Chili Shrimp

2 pounds jumbo shrimp, peeled and deveined
1/2 cup vegetable oil, divided
1 tablespoon hot chili paste
1 tablespoon szechuan chili sauce
1 tablespoon crushed red pepper
Salt and pepper to taste

Place shrimp in a large bowl. Combine 1/4 cup oil and remaining ingredients and toss with shrimp. Let marinate in the fridge for 2 hours. Heat a large skillet on medium high heat and warm remaining 1/4 cup oil. Saute shrimp about 4 minutes until curling. Serve immediately.

Ginger Beef

3 pounds top sirloin, cut into 1 inch strips
2 inches ginger, minced
4 cloves garlic, minced
1/2 cup vegetable oil, divided
1/4 cup soy sauce
Salt and pepper to taste

Combine beef, ginger, garlic, 1/4 cup vegetable oil, soy sauce and salt and pepper. Marinate for at least 2 hours. Heat a large skillet on medium high heat with remaining oil. Cook about 4 minutes until browned on each side.