garlic fried rice with salmon and mushrooms

Salmon and mushrooms are in season this time of year. This is a great recipe to enjoy autumn flavors. Use left-over cooked rice or defrosted rice from your freezer. I normally keep left-over rice in the freezer wrapped individually. Left-over rice is drier than just -cooked rice and when fried won't become soggy and sticky.

serves 4


Ingredients:
1 lb. skinless salmon, cut into 2 pieces
3 oz. fresh oyster mushrooms, rinsed, cut into bite sizes
3 oz. fresh Shiitake mushrooms, brushed clean, stems removed and cut into 1-inch pieces
4 garlic cloves, thinly sliced
1/4 cup fresh chives, finely chopped
4 cups cooked short-grain rice, chilled
2 Tbs. soy sauce
3 Tbs. olive oil
1 Tbs. butter
1 pinch of salt & 1 tablespoon Sake or white wine for boiling salmon


Directions:
Bring a large pot of water to a boil over medium-high heat, add a pinch of salt and the sake. Add salmon and cook about 4 to 5 minutes. Do not over-cook. Transfer the salmon to a plate, loosen the meat and remove the bones. This process prevents the salmon from becoming too dry when stir-fried later.


Heat the olive oil in a wok or large skillet over medium-heat. Add the garlic and stir-fry until the garlic is golden. Using a slotted spoon, transfer the garlic to paper towel to drain. Keep the remaining oil in the wok.


Return the wok to medimun-high heat and add the oyster and Shiitake mushrooms and cook, stirring about 2 minutes. Add salmon and cook another minute. Break up any clumps of rice, add to the wok, toss and stir using a wooden spoon about 1 minute. Add soy sauce, butter and 1 pinch of salt and toss to mix thoroughly.
Transfer to a serving dish, top with chives and black pepper.