Confetti Fried Rice

Fried rice is on the menu in my house about once a week when I know I don’t want to think too much about what to cook and when I need a break from the typical 1 meat + 1 veggie meals. No 2 fried rice dishes have ever been the same because it’s one of those kitchen sink sort of cooking.

I, however, specifically planned out this one. I wanted to make it healthier than the regular oil-slicked takeaway version. It also have to be prettier with the addition of colourful veggies rather than those frozen vegetable medley. I use those frozen ones sometimes but the sweetness of fresh veggies can’t really be beaten. Not only that, I I decided to go a little fancy with some salmon fillet. 🙂

This doesn’t need much. Cold Cooked Rice, Garlic, Eggs, Purple & Regular Cabbage, Chili, Salt, Pepper, 5-Spice Powder & Salmon Fillet.
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Loads of garlic!
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I like to start out with the eggs first in a hot pan. 
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Then add the minced garlic. Lots of it for fragrance!
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Time to wilt down the pretty cabbage ribbons.
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In with the rice. My rice was a little too soft but it worked in the end. 
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Stir stir stir.
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To serve with the rice, I fried up some 5-Spice crusted salmon fillet. Totally over the roof on the fancy scale. 😛
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Does this look good?
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Obsessed with salmon skin, by the way.
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See, sometimes we can make pretty & really healthy food at home!
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This came together pretty quickly too since everything cooks within 15 minutes.
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What other sorts of veggies do you toss into fried rice?

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Confetti Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4-5
Ingredients
  • 3 cups Cooked Rice, cooled overnight
  • 2 tbsp Sunflower Oil
  • 2 Eggs, lightly beaten
  • 4 cloves Garlic, minced
  • 1½ cup chopped Cabbage (purple & regular mixed)
  • 1 Red Chili, deseeded & sliced thinly
  • Salt & Pepper
  • 2 Salmon Fillets
  • 2 tsp 5 Spice Powder
Steps
  1. Heat up a deep pan or wok on MED HIGH with oil.
  2. Pour in eggs. Let it set a little then break it up with your spatula.
  3. Push eggs to the side. Toss in garlic & fry for 10-15 seconds.
  4. Add cabbage mix with ½ tsp salt & 1 tbsp water. Stir & cover for 1 minute to wilt.
  5. Add sliced chili & rice.
  6. Break up lumps of rice with spatula, stirring & mixing. Taste to adjust seasoning. You might need more salt (about 2 tsp) if the rice was not pre-seasoned with salt during the first cooking.
  7. Dish out once rice is warmed through. Set aside.
  8. Pat dry salmon fillets. Mix together 5 spice powder with ½ tsp salt & pinch of ground black pepper. Coat salmon fillets with seasoning mix.
  9. In a hot skillet, fry salmon fillets skin side down first, about 2 minutes per side.
  10. Scoop some rice onto a plate & garnish with spring onion strips if preferred. Serve salmon fillet alongside.

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