email this pageIngredients
2 cups water
2 cups bottled clam juice
2 cups long-grain white rice
1 tablespoon curry powder
¼ cup vegetable oil
1 onion, chopped
½ cup frozen green peas, thawed
½ cup fresh or frozen corn kernels
4 hard-cooked eggs, chopped
10 ounces hot-smoked salmon, broken in chunks
¼ cup chopped flat-leaf parsley, optional
Instructions
2 cups bottled clam juice
2 cups long-grain white rice
1 tablespoon curry powder
¼ cup vegetable oil
1 onion, chopped
½ cup frozen green peas, thawed
½ cup fresh or frozen corn kernels
4 hard-cooked eggs, chopped
10 ounces hot-smoked salmon, broken in chunks
¼ cup chopped flat-leaf parsley, optional
1. Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed.
2. Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes. Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes. Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley. Serves 6.
Recipe by Martin Booe, Relish World Flavors, "New Fried Rice," May 2008.
Nutritional Information
2. Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes. Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes. Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley. Serves 6.
Recipe by Martin Booe, Relish World Flavors, "New Fried Rice," May 2008.
Per serving: 420 calories, 15g fat, 155mg chol., 19g prot., 53g carbs., 2g fiber, 600mg sodium.
