Salmon Fried Rice with Carrots and Cabbage

• 2 tablespoons vegetable oil
• 1/2 pound skinless salmon, preferably wild sockeye
• Salt
• Freshly ground pepper
• 1 small yellow onion, cut into 1/4-inch dice
• 1 cup julienned carrots (about 1/3 pound)
• 4 cups shredded Napa or Savoy cabbage
• 2 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 4 cups cooked long-grain white rice (see Note)
• 4 large eggs, lightly beaten
• 2 tablespoons soy sauce
• Juice of 1 lemon
• 2 scallions, thinly sliced

1. In a nonstick wok or large skillet, heat the oil.
2. Season the fish with salt and pepper.
3. Add the salmon and cook over moderately high heat, turning once, until opaque throughout, about 3 minutes per side.
4. Transfer the salmon to a plate.
5. Add the remaining oil to the pan along with the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes.
6. Add the garlic and ginger, and stir-fry until fragrant, about 1 minute.
7. Add the rice, and stir-fry until heated through and beginning to brown, about 3 minutes.
8. Push the fried rice to the side of the pan to create a well.
9. Pour the eggs into the well and cook, stirring gently, until nearly set.
10. Toss fried rice with the eggs.
11. Add the salmon and stir-fry for 1 minute.
12. Remove the pan from the heat and add the soy sauce and lemon juice.
13. Garnish the fried rice with the scallions and serve in bowls.

vegetable oil, salmon, salt, freshly ground pepper, yellow onion, carrots, cabbage, garlic, fresh ginger, white rice, eggs, soy sauce, lemon, scallions

Taken from www.foodandwine.com/recipes/salmon-fried-rice-with-carrots-and-cabbage (may not work)