Salmon Egg-Fried Rice
A savory and delicious fried rice dish made with tender salmon and fluffy scrambled eggs.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cups cooked salmon, flaked
- 4 eggs, beaten
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- 1
Heat vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, bell pepper, and carrots. Cook until vegetables are tender.
- 2
Push vegetables to one side of the skillet and add beaten eggs to the other side. Scramble the eggs until cooked through.
- 3
Add frozen peas and cooked rice to the skillet. Stir together with the vegetables and eggs.
- 4
Stir in soy sauce and sesame oil. Mix well to combine all the flavors.
- 5
Add flaked salmon to the skillet and gently fold it into the rice mixture. Cook for an additional 2-3 minutes to heat the salmon.
- 6
Season with salt and pepper to taste.
- 7
Serve the salmon egg-fried rice hot, garnished with green onions.