Name: Wok-Hei Smoked Salmon & Avocado Breakfast Fried Rice
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 cups jasmine rice, cooked and chilled; 8 oz smoked salmon, sliced into bite-size pieces; 1 ripe avocado, diced; 4 large eggs, lightly beaten; 2 tbsp neutral oil (e.g., grapeseed or avocado oil); 2 scallions, thinly sliced; 1 small shallot, finely chopped; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1/2 cup shelled edamame (thawed if frozen); 1/2 cup snap peas, sliced; 2 tbsp low-sodium soy sauce; 1 tsp toasted sesame oil; 1 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp freshly ground black pepper; Lemon wedges (for serving); Furikake or toasted sesame seeds, for garnish

Wok-Hei Smoked Salmon & Avocado Breakfast Fried Rice

CookwithNewsletter

Inspired by the irreverent spirit of the Las Culturistas Culture Awards, this breakfast fried rice is worthy of both a Best Breakfast and Best Beef (substitute) nod—smoked salmon stands in for filet mignon! The secret is wok hei: preheating your wok until smoking and stir-frying the aromatics and rice for a lightly smoky, restaurant-quality finish. Creamy avocado and zingy lemon add California flair. This dish is all about honoring breakfast classics, remixing diner icons, and making something iconic, delicious, and a little bit absurd—just like the LCCAs.

Ingredients

Instructions

Preheat a wok or large nonstick skillet over high heat until it is smoking hot (to achieve wok hei).
Add 1 tbsp neutral oil, swirl to coat, and quickly add the shallot, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Add the edamame and snap peas. Stir-fry for 1-2 minutes until vibrant and just tender. Transfer vegetables to a plate.
Return wok to high heat. Add remaining oil, then pour in eggs. Let them set for 10 seconds, then stir gently to scramble. When just set, add the cold rice and toss constantly, breaking up clumps, until heated through and slightly toasted (about 3 minutes).
Drizzle in soy sauce, rice vinegar, sugar, and black pepper. Toss to combine, then return vegetables to the pan. Stir-fry 1 minute.
Remove wok from heat. Gently fold in smoked salmon and diced avocado. Drizzle with sesame oil and toss gently to combine. Taste and adjust seasoning if needed.
Top with sliced scallions and furikake or sesame seeds. Serve immediately with lemon wedges on the side.