Ice Plant & Salmon Fried Rice
Wok-fried day-old jasmine rice with seared salmon and Aeroveg Ice Plant, whose natural salinity seasons the dish from within. Crispy, savoury, done in 25 minutes.
Ice plant is unlike any green you’ve cooked with before. Its crystalline cells burst with a natural salinity that seasons the dish from within — meaning you barely need to reach for the soy sauce. Paired with flaked seared salmon and wok-fried day-old rice, it’s the kind of dish that tastes like it took effort but actually takes twenty-five minutes.
Method
- Sear the salmon. Pat fillets dry. Season with white pepper. Heat 1 tbsp oil in a non-stick pan over high heat. Place skin-side down and press lightly. Cook 4 minutes until skin is crispy. Flip and cook 1–2 minutes more. Rest, then flake into large chunks. Discard skin or eat it as a snack.
- Heat the wok. Get a wok or large non-stick pan smoking hot. Add remaining oil.
- Fry the aromatics. Add white parts of spring onion, garlic, and ginger. Stir-fry 30 seconds until fragrant.
- Add the rice. Add cold rice and press flat. Let it sit undisturbed for 1 minute to develop a slight crust. Break up any clumps and toss frequently for 2–3 minutes.
- Scramble the eggs. Push rice to the side. Pour eggs into the empty space and scramble until just set, then fold through the rice.
- Add ice plant and season. Add ice plant and toss through the hot rice for 1 minute — it will wilt slightly and release its natural saltiness. Add soy sauce and sesame oil. Toss well. Taste before adding extra salt — the ice plant usually handles it.
- Finish. Gently fold in the flaked salmon. Top with green spring onion and sesame seeds. Serve immediately.
Aeroveg tip: Ice plant’s natural salinity means this dish needs almost no seasoning. Add soy sauce gradually and taste as you go — the plant does the work.