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)
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.
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
. 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.