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
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.