Curry Salmon Fried Rice
by 64180270
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. 200 grams of salmon, 50 grams of kidney beans, 2 slices of bacon, a quarter onion, 1 hard-boiled egg, and 1 garlic.
2. Cut kidney beans into small sections, bacon into small squares, and garlic into small slices. Diced onion, skin and bones of salmon (most of the salmon bought back are boneless, and the bones of salmon are very hard. It is best to remove the skin first, then cut into small squares, and then gently pinch each with your hands. Fish on all sides, if there is a fishbone, pinch it out)
3. Don't put oil in a non-stick pan and fry salmon on a low fire. There is a lot of salmon oil.
4. Fried on both sides until golden brown.
5. Wipe off the fried fish oil with grease-free paper (the fish oil will smell fishy if it is not wiped)
6. Add 15 grams of cooking wine, 10 grams of butter, kidney beans, onions, bacon, garlic slices, and stir-fry on a medium-to-small heat. You need to stir-fry more. Kidney beans don't like to be cooked. (It can also be heated in the microwave for three minutes.)
7. Add 15 grams of curry powder
8. Then add the cooked rice.
9. Add 10 grams of butter and diced half an egg. Salt (can be added according to personal taste) and a pinch of black pepper.
10. After serving, cut into small pieces with the other half of the egg and sprinkle some black pepper on top. Finished product
