Salmon Fried Rice is delicious and a great way to use up leftovers. Stir-fry cold cooked rice and sliced shiitake mushrooms with ginger, garlic and green onions before tossing with leftover salmon and soy sauce.
Add toasted sesame oil to a wok or large chefs pan and heat over med-high.
Once hot, add in ginger, garlic and light green parts of the sliced green onion (saving the dark parts for serving). Cook 2 minutes.
Next add in the sliced shiitake and stir-fry for 2 minutes or until glossy and slightly tender.
Add in leftover rice and pour in both the low-sodium and dark soy sauce. Toss until coated.
Scoot rice mixture to one side of the pan, and crack in both eggs. Use your spatula to break up and scramble the eggs, slowly incorporating it with the rice once cooked.
Lastly, add in the salmon and break up into pieces. Toss to combine until heated through and serve.
Serve in bowls with a sprinkle of green onion. I like to add sriracha for spice and also an extra splash of soy sauce.
note 1: Did you know when grating fresh ginger, you don't have to remove the skin? Simply wash the fresh ginger root, pat dry and grate on a microplane. After learning this tip, I will not do it any other way. It makes grating fresh ginger far more easier and less time consuming.note 2: If gluten free, you can substitute the low-sodium soy sauce with low-sodium tamari. For the dark soy sauce, simply add another tablespoon of tamari. The color will be lighter, the flavor may be slightly different yet should be comparable.