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Spicy Salmon and Mango Fried Rice Bowl
Makes 4 servings
Ingredients
2
salmon filets
around 4-6 oz each, rinsed and skin removed
1
mango
peeled and diced
4
oz
baby bella mushrooms
approx 4-5 mushrooms, sliced
1/4
cup
green onions
diced
3
cups
Jasmine rice
cooked
4
tbsp
unsalted butter
2
tbsp
Soy sauce
2
eggs
beaten
1
cup
frozen peas
2
tbsp
Teriyaki sauce/marinade
I like Mr Yoshiba's
Annie Chun's GoChuJang Sauce
for drizzle on top
Instructions
Preheat oven to 350 degrees.
Place salmon filets in a baking dish. Coat in teriyaki marinade and top with a tbsp of butter each.
Place in oven and bake for 20 minutes, until cooked through and flaky.
Meanwhile, in a large skillet or wok, add a tablespoon of butter to a skillet and add mushrooms. Saute until golden.
Push mushrooms to the side and add another tablespoon of butter.
Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together.
After cooking for a minute, push rice to the side and add the two beaten eggs. Stir with a fork until eggs scramble and then mix into rice.
Mix in mangoes and add another tablespoon of soy sauce.
Take your fish out of the oven and break apart with a fork and add salmon to the top of the rice.
Drizzle with GoChuJang sauce (or another spicy sauce of your choice) and serve.