Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 1-inch piece fresh ginger grated
- 1 cup frozen peas and carrots mix thawed
- 2 large eggs beaten
- 4 cups cooked white rice preferably day-old
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 1/3 cups cooked salmon pieces
- Salt and pepper to taste
- 2 green onions sliced
Instructions
- In a large pan, add vegetable oil. Add diced onion, minced garlic, and ginger. Stir-fry for 2 minutes until fragrant. Add the peas and carrots and cook for another 2-3 minutes until vegetables are tender.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the other side and scramble until set.
- Add the cooked rice to the pan and mix everything together, breaking up any clumps.
- Add soy sauce and sesame oil. Stir to combine, ensuring the rice is evenly coated.
- Add the cooked salmon into the pan and stir carefully until heated, being careful not to break it. Season with salt and pepper to taste.
- Garnish with sliced green onions and serve immediately.