@100lunchboxes: 食材（4人份） • 鮭魚 1片（約300–400g） • 雞蛋 4顆 • 洋蔥 1顆（切丁） • 蒜末 3瓣 • 白飯 2杯（煮熟） • 青蔥 2根（蔥白、蔥綠分開） • 植物油 1小匙 鮭魚醃料 • 鹽巴 ⅛小匙 • 黑胡椒 ⅛小匙 調味 • 醬油 1大匙 • 白胡椒 ¼小匙 作法 1. 鮭魚用紙巾壓乾，均勻撒上鹽巴與黑胡椒，靜置5分鐘。 2. 鍋中加入植物油，以中小火將鮭魚煎至兩面金黃，逼出魚油後取出。稍微放涼後去除魚皮與魚刺，剝成大塊備用。 3. 原鍋打入雞蛋炒散至凝固，取出備用。 4. 利用鍋中的魚油，放入洋蔥、蔥白與蒜末炒香。 加入白飯炒散，炒至米飯粒粒分明。 5. 將鮭魚與炒蛋放回鍋中翻炒均勻。沿鍋邊淋入醬油，加入白胡椒調味。 6. 最後撒上青蔥，以大火快速翻炒30秒即可盛盤。 Salmon Egg Fried Rice Ingredients (Serves 4) • 1 salmon fillet (about 300–400g) • 4 eggs • 1 onion, diced • 3 cloves garlic, minced • 2 cups cooked rice • 2 scallions, separated into white and green parts, sliced • 1 tsp vegetable oil Salmon Marinade • ⅛ tsp salt • ⅛ tsp black pepper Seasonings • 1 tbsp soy sauce • ¼ tsp white pepper Instructions 1. Pat the salmon dry with paper towels. Season with salt and black pepper, then let it rest for 5 minutes. 2. Heat the vegetable oil in a pan over medium-low heat. Cook the salmon until both sides are golden and the natural oils are released. Remove from the pan. Once cool enough to handle, remove the skin and bones, then flake into large pieces. 3. In the same pan, scramble the eggs until just cooked. Remove and set aside. 4. Using the salmon oil remaining in the pan, sauté the onion, scallion whites, and minced garlic until fragrant. Add the cooked rice and stir-fry until the grains are separated and evenly heated. 5. Return the salmon and eggs to the pan. Toss gently to combine. Drizzle the soy sauce around the edge of the pan and season with white pepper. 6. Add the scallion greens and stir-fry over high heat for 30 seconds before serving. #鮭魚蛋炒飯 #salmonfriedrice #100天便當計劃

100天便當計畫｜by思穎（踢呦媽咪）

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Region: TW

Saturday 30 May 2026 06:29:11 GMT