Golden Fried Rice With Salmon and Furikake

Separate egg yolks from whites, placing
yolks in a medium bowl and whites in
a small bowl. Add rice to bowl with egg
yolks and mix to break up any clumps
and coat each grain (take your time with
this as any clumps will cook together);
set aside. Stir 2 Tbsp. oil into egg whites
and season lightly with salt.

Heat a dry large nonstick skillet
over high. Add egg white mixture and
cook, pushing around constantly
with chopsticks or a heatproof rubber
spatula, until gently set, about
30 seconds. Transfer to a plate.
Wipe out skillet if needed.

STEP 3

Heat 1 Tbsp. oil in same skillet over
medium-high. Season salmon with salt
and cook, undisturbed, until golden
brown underneath, about 2 minutes.
Turn and cook just until lightly
browned on the other side and opaque
throughout, about 1 minute. Transfer
to another plate. Wipe out skillet.

Heat 2 Tbsp. oil in skillet over medium-
high. Cook ginger, stirring, until very

fragrant, about 20 seconds. Add onion and
season with a pinch of salt. Cook, stirring,
until onion is translucent, about 1 minute
(remove from heat if onion starts to go past
golden brown). Add reserved rice mixture,
sprinkle with sugar, and season with salt.
Toss to combine, then cook, undisturbed,
until rice is beginning to warm and crisp
underneath, about 1 minute. Push some of
the rice to the side to clear a few inches in
skillet. Drizzle a bit of oil into the clearing.
Add scallion white and pale green parts
and garlic and cook, stirring, until just
softened and fragrant, about 45 seconds.
Toss into rice mixture and cook, tossing
occasionally, until warmed through and
rice is crisp and chewy, about 3 minutes.
Return cooked egg whites to pan and
cook, tossing and breaking up, until evenly
distributed. Return salmon to pan.

STEP 5

Divide fried rice among plates and top with
furikake and dark green scallion parts.