This time, I had some lovely frozen cod that needed eating up. In it went, into essentially an egg fried rice. The meaty chunks of cod work really well in this dish as they don’t break too much under the intense stir frying and heat. For best results cook the fish most of the way done before adding as a final ingredient to the egg fried rice.
Note: the vegetables in this dish come from some leftover Asian salad I had in the fridge also – see I wasn’t lying – if it’s in the fridge, it can go in the fried rice!
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!