Like the rest of us, Karen often cooks too much when rice is on the menu, but this just gives her the opportunity to get creative about how to use the leftovers. Her latest bowl of deliciousness is a fried rice with salmon or ocean trout, ginger, and a few other ingredients. Served with crispy nori and spiced with Korean chilli paste this is no run of the mill fried rice. With some easy preparation this dish comes together in a flash, making it a great midweek dinner or weekend lunch saviour!
For the full recipe, get the March 2023 issue of Better Homes and Gardens magazine