Salmon Fried Rice

We hadn't made fried rice in a while, and we both had a hankering for it, so I decided to make some. And then I went for Salmon Fried Rice since it was Saturday - seafood day. Two birds and all, right? I know last time, I said Fried Rice is good for using up ALL the things. However, it's also good when the refrigerator's empty. Just some eggs, rice, and mixed frozen vegetables, and you're good to go! (And in this case, salmon. Because you know, Salmon Fried Rice. A quick and enjoyable meal. Only thing I forgot was adding a bit of leftover bok choy into the mix. Yummy!

What's your favorite fried rice add in?

Salmon Fried Rice

by CJ Huang

Quick, simple, and healthy. Make this Salmon Fried Rice with leftover odds and ends or when you're low on groceries.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
393 grams		3 cups		rice, cooked and cooled	I used a mixture of white rice, brown rice, and barley.
194 grams	6.843 ounces		2	salmon fillets, cubed
			2	eggs
		1 teaspoon		ginger, grated
171 grams	6.032 ounces			vegetables, diced
		1 tablespoon		soy sauce
		1 tablespoon		green onions, sliced	optional, for garnish

Methods:

	1. Gather all materials.
	2. Slightly scramble eggs.
	3. Mix in rice and soy sauce, making sure to fry the rice a bit.
	4. Make a hole in the middle and add in salmon.
	5. When salmon is mostly done, add in veggies, and cook until everything heated.

Linked to: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Traffic Jam, Fiesta Friday, Meal Plan Monday, Handmade and Otherwise, Saturday Sparks, What's for Dinner?, Over the Moon, Hearth and Soul, Inspire Me Monday, Farm Fresh Tuesday, Tuesdays at Our Home, Wine'd Down Wednesday, Party in Your PJs, Your Whims Wednesday, Homestead Blog Hop