Smoked Salmon Fried Rice

Forget it as a side dish, this fried rice takes center stage with the addition of smoked salmon and MisoHeat. If salmon's not your go to, substitute with any other protein such as crab, shrimp, chicken or tofu. 

Smoked Salmon Fried Rice 

1 quart cooked rice (we use Nishiki medium grain rice)
6 oz Hot smoked salmon, crumbled
3 Eggs, scrambled, then lightly chopped
1/4 Onion, small diced
1 cup Carrots, julienned
1 Zucchini, sliced or diced
3 Green onions, sliced thin
3 cloves Garlic, minced or microplaned
3 Tbsp Olive oil (coconut oil is great too)
1.5 Tbsp Soy sauce (light japanese soy is our preference)
2-3 Tbsp MisoHeat, to your heat tolerance
Salt and pepper as needed
Furikake or togarashi for garnish

1. Bring a large non stick skillet or well seasoned wok to high heat. A good amount of smoke will be produced with this cooking process.
2. Add oil to pan, followed by onions and carrots, sauté 2 minutes.
3. Add zucchini to pan, toss once or twice then leave alone for 1 minute.
4. Add garlic and green onion (reserve 1 Tbsp for garnish) to pan and toss. Continue to toss and sauté 1 more minute.
5. Add rice to pan and spread it evenly, breaking up any clumps.
6. Toss or stir to incorporate all ingredients, then season with salt and pepper.
7. Spread MisoHeat over top, and gently fold to incorporate.
8. Add salmon and scrambled eggs, toss to incorporate.
9. Check seasoning and continue to toss to avoid the rice from sticking. Some crispy brown bits of rice are a good thing.
10. Serve! Garnish with reserved green onion, furikake or togarashi, and more MisoHeat if desired.