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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!