Lemon Salmon Fried Rice
Servings
2
Prep Time
15 minutes
Difficulty
Beginner
Ingredients
- 1 can King Oscar Salmon in Olive Oil with Lemon, reserve oil
- 2 cups cooked day-old white rice
- 2 cloves garlic, minced
- 1 small carrot, diced
- 1/2 cup snow peas, chopped
- 1/2 red bell pepper, chopped
- 5 asparagus spears, chopped
- 1 large egg, beaten
- 1 tbsp soy sauce, or more to personal taste
- 2 tsp sesame oil
- 2 green onions, sliced
- 1/4 cup chopped cilantro
- Hot sauce (optional)
Make the most of day-old rice in this pantry-friendly, veggie-packed one-skillet dinner with lemon salmon.
Instructions
- Heat large skillet on medium-high heat. Add half the olive oil from salmon can.
- Once oil is heated, add garlic, carrot, snow peas, red bell pepper, and asparagus. Sauté vegetables until soft. Push the vegetables to one side of the pan, then add the egg.
- Cook and scramble the egg. Once egg is cooked, remove all the vegetables and egg from the pan.
- In the same pan add the remaining olive oil from the salmon can. Add the rice to the pan and cook until rice is warmed through.
- Stir vegetable egg mixture back into the pan, drizzle with soy sauce and sesame oil.
- Gently fold in the salmon and cook for about 1 minute or until salmon is warm.
- Top with green onions, cilantro and serve warm. Serve with optional hot sauce.
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