Golden Fried Rice With Salmon and Furikake

Name: Golden Fried Rice With Salmon and Furikake
Yield: 4 Servings
Ingredients: 4 large eggs; 4 cups chilled cooked short-grain white rice; 5 Tbsp. vegetable oil, divided, plus more for drizzling; Kosher salt; 1 12-oz. skinless, boneless salmon fillet, cut into 1" pieces; 1 1" piece ginger, peeled, finely chopped; ½ small onion, finely chopped; 1 tsp. sugar; 4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated; 3 garlic cloves, finely chopped; Furikake (for serving)

By Lucas Sin

August 18, 2020

Image may contain Food Food Presentation Plate Cutlery and Fork

Photo by Laura Murray, food styling by Susie Theodorou

“Growing up, I watched Shin Chūka Ichiban!, an anime about a kid battling cooks in China,” recalls Chef Lucas Sin of Junzi. “In one episode he coats rice in egg yolks before stir-frying. I was like, WOW. Golden fried rice comes from Chinese imperial cuisine, which sounds fancy but is home-cook-friendly. Take leftover rice, stir into yolks, and throw in whatever you want—it’s adaptable. The yolks separate each grain into a capsule of flavor, so you get superb fried rice. That generational knowledge is legit.”

Recipe notes

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