Wasabi Salmon Fried Rice

(Serves 2–3)

Salmon Marinade

• 1 salmon fillet (120–150 g)
• A pinch of salt and black pepper
• 1 tbsp First Batch Wasabi Hot Sauce
• 1 tbsp cooking oil

Fried Rice

• 400 g freshly cooked rice, at room temperature (not hot)
• 2 eggs
• 2 tbsp cooking oil
• 3 shiitake mushrooms, sliced
• 1 small carrot, finely diced or julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 3 tbsp First Batch Wasabi Hot Sauce (adjust to taste)
• 1 tbsp soy sauce
• 1 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp sesame oil

1. Season the salmon fillet with salt and black pepper. Add First Batch Wasabi Hot Sauce and cooking oil, then coat evenly. Marinate for 10–15 minutes.
2. Heat a pan over medium heat. Cook the marinated salmon until fully cooked and lightly golden on both sides. Remove from the pan, let it rest briefly, then flake into bite-sized pieces. Set aside.
3. Heat 1 tbsp cooking oil in a wok or large pan over medium heat. Add the eggs and scramble until just set. Remove from the pan and set aside.
4. Add the remaining 1 tbsp cooking oil to the same pan. Sauté the garlic and onion until fragrant and slightly translucent. Add the shiitake mushrooms and carrot, then cook until softened.
5. Add the room-temperature rice to the pan. Increase heat to medium-high and stir-fry, breaking up any clumps, until the rice is evenly heated.
6. Add First Batch Wasabi Hot Sauce, soy sauce, salt, and black pepper. Stir well until the rice is evenly coated and aromatic.
7. Return the scrambled eggs and flaked salmon to the pan. Drizzle with sesame oil and gently toss to combine. Cook for another 1–2 minutes.
8. Remove from heat and serve hot.