Wildfish Pao Fan

Wildfish Pao Fan

This is another excellent left-over rice dish! (Are you sensing a theme here? Aside from salmon, we eat a ton of rice!) Pao fan is a popular Shanghainese dish that is super simple and incredibly versatile. It’s akin to a congee in the sense that it is rice simmered in water, but different because this dish uses already-cooked rice and simmers for a much shorter time, which makes it a perfect quick lunch or snack. This is an awesome recipe to use when you have leftovers from the night before because you can put anything on it! We love using some pickled veggies, some roasted peanuts, any leftover protein you have, but the canvas is yours! Below you’ll find the basic procedure to make the Pao Fan base, and then it’s all up to you to customize it however you’d like. Because the base of the dish is so simple, it’s a perfect blank slate for you to add some salty, acidic, crunchy, spicy toppings. This recipe was adapted from The Woks of Life- we definitely recommend you checking them out!

Serves 2


1 can of Wildfish Smoked Salmon (any can will do!)

2 cups of leftover rice

3 cups of water

Suggested toppings

Fried egg

Chili bamboo shoots

Green onions sauteed in soy sauce and Shaoxing wine

Roasted peanuts

Pickled vegetables


Simmer the leftover rice for 5-10 minutes. You can determine the consistency of your pao fan. If you like it thinner, simmer it for less time, and vice versa if you like it thicker. Just know that the longer you simmer it, the more broken down the rice will become. At this point, it’s ready to go! Portion it out, top it with some salmon and whatever else you’d like! 

We like to make a nice runny yolked, sunny side up egg with crispy, lacy edges. But this would be a perfect recipe to use a soft boiled egg as well. We also take some green onions cut in 2” lengths, and saute them until they are wilted. Then we add a tablespoon of soy sauce, a teaspoon of Shaoxing wine (you can use a dry sherry if you don't have that), and a dash of sugar and reduce until thickened. Then we add the egg and scallions to the top of the porridge and salmon and chow down. You really can’t go wrong though so feel free to get creative.

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