Salmon Fried Rice

• 8 oz salmon filet, skin removed
• 4 T soy sauce, divided use
• 1.5 T chili powder (I use no-salt added)
• 1/2 T ground coriander
• 1/2 T ground cumin
• 1.5 tsp red pepper flakes
• A few grinds of black pepper
• Salt to taste(optional)
• 2.5 to 3 cups cooked rice, cured 1 day in refrigerator (I use brown or basmati rice)
• 1 small bunch scallions, sliced (save some for garnish)
• 1 small head Napa cabbage, cored and shredded
• 1 container egg substitute (equivalent of 2 eggs), lightly beaten
• 2 T dry sherry
• 1 T roasted sesame oil
• Vegetable oil for stir frying

1. Marinate salmon at least an hour in 2T soy sauce, chili powder, cumin, coriander, red pepper flakes, black pepper and salt if using.
2. Roast salmon in 350 deg. oven until just cooked through (to about medium-well). Break into large chunks and set aside.
3. In small bowl, mix remaining 2T soy sauce, sherry and sesame oil.
4. In large skillet, stir fry scallion in a little vegetable oil about 1 minute. Add cabbage and stir fry until cabbage wilts slightly. Add rice and stir, breaking up any clumps. Make a well in center of rice and add beaten egg substitute. Stir to scramble egg. When egg is mostly cooked, stir into rice. Add salmon chunks and stir fry another minute to warm up salmon. Add soy, sherry and sesame oil mixture. Stir to incorporate. Garnish with chopped scallion and fresh chopped coriander if desired.
5. Alternatives: Recipe can also be made with lean pork, chicken or tofu. Can add additional vegetables, such as shredded carrot, bean sprouts or peas.

salmon filet, soy sauce, t, ground coriander, ground cumin, red pepper, black pepper, salt, cooked rice, scallions, head, egg substitute, t, t, vegetable oil

Taken from www.epicurious.com/recipes/member/views/salmon-fried-rice-1201080 (may not work)