Canned Salmon Fried Rice Recipe
This canned salmon fried rice is sure to be in your weeknight meal rotation from now on.What’s not to love? It’s super easy to make, beyond delicious, and healthy.
Equipment
- Large wok or skillet
Ingredients
- 2 6 oz cans or one large 14.75 oz can wild-caught salmon (drained and any hard bones removed)
- 1/2 tbsp organic canola oil or vegetable oil
- 2 eggs or egg whites (lightly beaten)
- 3 cups cold leftover brown or white rice or rice that’s been made earlier in the day and refrigerated for 3-4 hours
- 1 cup frozen peas or veggie mix (thawed or partially thawed)
- 2 1/2 - 3 tbsp low-sodium soy sauce
- 1 - 2 tsp toasted sesame oil to add in after the rice is done cooking
Instructions
- Heat a large wok or skillet on medium-high heat. Add in the 1/2 tbsp of oil.After the oil is heated, add in the eggs. Cook for about a minute, making sure to cut them into small pieces.Remove the eggs and set aside in a small bowl. You will add them back in later on.
- Add a couple tsp of oil or spray the pan with oil spray.Add in the cold rice, veggies, and soy sauce. Stir fry* until heated through (about 5 - 8 minutes or a little longer if necessary), and the rice begins to crisp up a bit on the bottom. *Make sure to stir every few seconds*
- Add the eggs back into the pan along with the drained salmon. Heat for a couple more minutes until heated throughout. Turn off the heat, and add in the toasted sesame oil. Start off with 1 tsp, and add an extra tsp if preferred. (Add a little extra soy sauce and/or salt before serving, if it’s needed)
- *Before serving, sprinkle the fried rice with freshly chopped green onions for extra flavor*