Quick Stir-Fry Rice with Smoked Salmon Bits, Broccoli & Corn by Foodie’s Chef Laura Brennan - Foodie

Name: Quick Stir-Fry Rice with Smoked Salmon Bits, Broccoli & Corn by Foodie’s Chef Laura Brennan - Foodie
Total time: 45 min
Ingredients: 2-3 cups cooked, leftover rice; u00bd cup Spanish or white onion, finely chopped; 1 stalk celery, washed & dried and finely chopped; 4-6 tablespoons vegetable oil, divided; 10-12 ounces of broccoli crowns, prepped (see below) *; 2 ears corn, shucked and kernels shaved from each cob (see below) **; 4 ounces smoked salmon trim, prepped (see below) ***; u00bd to 1 teaspoon ground coriander seed (amount depends on the freshness/flavor of your ground coriander seed); 1-2 tablespoons unseasoned rice vinegar; u00bd to 1 teaspoon kosher salt, divided; fresh ground black pepper; optional: 2 tablespoons chopped scallion greens

foodiesmarkets.com

This was my recent Maine vacation’s contribution to dinner one evening. And we ate the leftovers for breakfast the following morning with scrambled eggs. It both preps and cooks quickly. If you...

View Original

Share this recipe:

Ingredients

2-3 cups cooked, leftover rice
u00bd cup Spanish or white onion, finely chopped
1 stalk celery, washed & dried and finely chopped
4-6 tablespoons vegetable oil, divided
10-12 ounces of broccoli crowns, prepped (see below) *
2 ears corn, shucked and kernels shaved from each cob (see below) **
4 ounces smoked salmon trim, prepped (see below) ***
u00bd to 1 teaspoon ground coriander seed (amount depends on the freshness/flavor of your ground coriander seed)
1-2 tablespoons unseasoned rice vinegar
u00bd to 1 teaspoon kosher salt, divided
fresh ground black pepper
optional: 2 tablespoons chopped scallion greens