Fried Rice and Salmon Fish Grilled

INGREDIENTS:

For Salmon Fish Grilled:

• 2 skinless, boneless salmon fillets (about 6 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon chili garlic sauce
• 2 tablespoons fresh lemon juice
• 1 clove garlic, paste
• 2 tablespoons olive oil

For Fried Rice:

• 2 cups cooked long-grain rice
• 1 carrot, shredded
• 1 small onion, chopped
• 1 medium tomato, chopped
• 1 cup onion leaf, chopped
• 2 eggs, beaten
• 1/2 tablespoons unsalted butter
• 2 tablespoons soy sauce
• Salt as required

METHOD:

Salmon Fish Grilled:

Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.

Season the salmon with chili garlic sauce,lemon juice, garlic paste, salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm.

Fried Rice:

Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan.

Add 1 tablespoon of the remaining butter to the same pan and saute the onion, carrot, onion leaf and tomato until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat.

Transfer the fried rice to a plate, top with the salmon and serve hot.

How To Cook Fried Rice And Fried Chicken Wing

INGREDIENTS:

•     3 Tbsp. butter, divided
•     2 eggs, whisked
•     2 medium carrots, peeled and diced
•     1 small white onion, diced
•     1/2 cup frozen peas
•     3 cloves garlic, minced
•     salt and pepper
•     4 cups cooked and chilled rice
•     3 green onions, thinly sliced
•     3-4 Tbsp. soy sauce, or more to taste
•     2 tsp. oyster sauce (optional)
•     1/2 tsp. toasted sesame oil

DIRECTIONS:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
4. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce  and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

FRIED CHICKEN WING

INGREDIENTS:

• 1 tablespoon seasoning Salt.
• 4 tablespoon Flour
• 2 tablespoon Crashed Crackers
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Crushed Red Pepper Flakes
• 2 teaspoons Black Pepper
• 2 teaspoon Garlic Paste
• 2 teaspoons poultry seasoning
• 1 teaspoon Lemon juice
• 12 whole Chicken Wings, cut in 1/2 at the joint

DIRECTIONS:

Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the crushed red pepper, thyme, black pepper, cayenne pepper, salt, lemon juice and garlic paste in a large mixing bowl. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

               Fried Rice And Fried Chicken Wing Serve Warm, With Tomato Slices.