Catherine McCord

In a medium bowl, combine the ground meat, green onions, carrot, ginger, garlic, soy sauce, and sesame oil. Stir to thoroughly combine. Using a 2-tablespoon cookie scoop, portion the filling into mounds on a parchment-lined plate. Lay a dumpling wrapper over each meatball and gently press to cover and hug the filling. Heat a large skillet over medium heat and lightly coat with oil.

This post may contain affiliate links. Please read our disclosure policy. Leftover rice is one of the most useful things you can have in the fridge. My rice cooker is basically always running, and once the rice cools I transfer it straight into an airtight container and refrigerate it. From there, that same container becomes completely different meals all week long.

Preheat oven to 400°F. Place the rice, chili crisp, sesame oil, and soy sauce in a large bowl and stir to coat. Spread the rice in an even layer on a parchment lined sheet pan and bake for 35 to 40 minutes until lightly golden and crispy. Remove from the oven and allow to cool completely. Preheat the broiler. Place the salmon flesh side up on a sheet pan, season with salt, and broil for 10 minutes for medium or until cooked through. Allow to cool and flake into bite size pieces with a fork.