RECIPE
12 INGREDIENTS4 STEPS15MIN

Quick Salmon Fried Rice

5.0
3 Ratings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Here’s a quick and tasty recipe that turns leftover rice and a can of salmon into an incredible one-pot dish.

15MIN

Total Cooking Time

12

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2 Tbsp
Vegetable Oil
1 clove
Garlic , minced
1 cup
5
String Beans , chopped
1/4 tsp
Sesame Oil
1 cup
Chopped Green Cabbage
1
Red Bird's Eye Chili Pepper , diced
1 Tbsp
Cooking Wine
1 cup
Canned Boneless, Skinless Salmon , drained
2 cups
Cold Leftover White Rice
2
Scallions , chopped
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Directions

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Step 1
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 String Beans (5) . Stir and cook for another 50 seconds to soften a bit. Then add the Sesame Oil (1/4 tsp) and stir well.
Step 2
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.
Step 3
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.
Step 4
Top with the Scallions (2) . 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.

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