- Cooking spray
- 2 salmon filets (about 3 ounces each)
- Salt and freshly ground black pepper
- 2 cups cooked long-grain rice
- 1 carrot, shredded
- 1 small onion, chopped
- 2 eggs
- 3 1/2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- Sesame seeds, for garnish
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Season the salmon with salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm.
Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan.
Add 1 tablespoon of the remaining butter to the same pan and saute the onion and carrot until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat.
Transfer the fried rice to a plate, top with the salmon, sprinkle with sesame seeds and serve.
Recipe by Brandon Scawthorn, winner of Rachael vs. Guy: Kids Cook-Off
* Contestant Recipe
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.