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)

flaked salmon atop a mound of golden fried rice sprinkled with scallions

Photo by Laura Murray, Food Styling by Susie Theodorou

Chef Lucas Sin of Junzi Kitchen taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing in ingredients and flavors ranging from spicy shredded pollo adobado to ketchup.

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Recipe notes

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