Salmon Fried Rice
This rice is super simple and requires only a few ingredients—most of which you probably have on hand!
Ingredients
- 2 (2.5 oz) pouches Chicken of the Sea® Pink Salmon or Flavored Salmon
- 4 teaspoons canola oil, divided
- 1 garlic clove, minced
- 2 green onions, chopped
- 2 cups frozen mixed vegetables, thawed
- 2 large eggs
- 2 cups Minute® Ready to Serve Whole Grain Brown Rice
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame seed oil
Nutrition Facts
calories
298
total fat
11.9g
saturated fat
1.9g
trans fat
0g
cholesterol
104mg
sodium
562mg
total carbohydrates
36g
fiber
6g
total sugars
3g
protein
12g
vitamin d
16%
calcium
6%
iron
11%
potassium
7%
Instructions
- In a large nonstick skillet or wok, heat 2 teaspoons of the oil over medium-high heat. Add the garlic, green onions, and thawed mixed vegetables and cook, stirring frequently, until just tender, 2 to 4 minutes.
- Push the vegetables to the sides of the skillet and crack the eggs in the center. Gently scramble the eggs, pushing them around the pan constantly, until just set, 1 to 2 minutes. Transfer the eggs and vegetables to a plate.
- Add the remaining 2 teaspoons of oil to the skillet; add the rice and cook, stirring frequently, until toasted and warmed through, about 2 minutes.
- Return the eggs and vegetables to the skillet and add the salmon. Add the soy sauce and sesame seed oil, stir, and cook for 1 to 2 more minutes. Serve warm.
Nutrition Facts
calories
298
total fat
11.9g
saturated fat
1.9g
trans fat
0g
cholesterol
104mg
sodium
562mg
total carbohydrates
36g
fiber
6g
total sugars
3g
protein
12g
vitamin d
16%
calcium
6%
iron
11%
potassium
7%
