Orange Salmon & Fried Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add half the soy glaze and 2 tablespoons of water; season with salt and pepper.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Carefully stir in the remaining soy glaze. Transfer to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Rinse and wipe out the pan.

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished rice. Top the fish with the finished sauce. Garnish with the sesame seeds. Enjoy!