Cooking Instructions
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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
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.
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 (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.
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