Here’s a quick and tasty recipe that turns leftover rice and a can of salmon into an incredible one-pot dish.
Red Bird's Eye Chili Pepper
Canned Boneless, Skinless Salmon
Dark Soy Sauce
Heat the Vegetable Oil (2 Tbsp) is a wide pan or wok on medium flame and add the Garlic (1 clove). Cook for 10 seconds then add the Bell Peppers (1 cup) and Green Beans (5). Stir and cook for another 50 seconds to soften a bit. Then add the Sesame Oil (1/4 tsp) and stir well.
Now add the Green Cabbage (1 cup), Red Bird's Eye Chili Pepper (1), and the Cooking Wine (1 Tbsp). Stir and cook for a minute. Then it’s time to add the drained Canned Boneless, Skinless Salmon (1 cup). Stir gently so that the salmon isn't too broken up.
Here is where you now add the White Rice (2 cups) along with the Dark Soy Sauce (1 Tbsp) and stir. The heat should still be on medium-high.
Top with the Scallions (1 bunch). Try to maintain a high heat and don’t cover the pot/pan and any time. As soon as the rice heats though, the salmon fried rice is done and ready to enjoy.
Nutrition Per Serving
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