Hawaiian Salmon Dog Fried Rice

Recipe and Photography by Edible Denver Magazine

INGREDIENTS

• 1 fresh pineapple

• 1 red bell pepper

• 1 red onion

• 6 ounces spicy teriyaki sauce

• 3 cups prepared rice (preferably day-old)

• 1/2 tablespoon sesame oil

• 1/2 tablespoon neutral oil, such as safflower oil

• 4 Kvaroy Classic Salmon Dogs

• 2 eggs

• Green onions

• Fresh cilantro

• Sesame seeds

DIRECTIONS
Cut the pineapple, bell pepper and red onion into approximately 1-inch pieces. Place the pineapple and vegetables into a quart-sized zip-top bag. Add the teriyaki sauce. Make sure the pineapple and vegetables are evenly coated and marinate for 20–30 minutes. Reserve the teriyaki sauce after marinating.

Preheat the grill. Skewer the pineapple, peppers and onions. Place the skewers on the grill. Cook over medium-high heat until the pineapple and vegetables are beginning to char in spots. Remove from the heat and set aside to cool. 

Prepare a wok with sesame and safflower oil. Meanwhile, slice the hot dogs in half lengthwise and then in half lengthwise again, quartering each hot dog. Chop the quarters into small pieces. Chop the grilled pineapple and vegetables into bite-sized pieces. 

Whisk the eggs.

Heat the wok on high. Once the oil in the wok is hot, add the chopped salmon hotdogs. Cook 3–5 minutes, until the edges begin to brown. Add the 3 cups of rice. Add the reserved marinade. Continuously shake the wok. Add the pineapple and vegetables. Once they’re warmed through, create a hole in the center of the mixture and add the beaten eggs. Once the eggs begin to cook, scramble them using a spatula or wooden spoon. Fold the eggs into the other ingredients. Garnish with green onions, cilantro and sesame seeds. Serve immediately.