|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 121g||44%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy and delicious recipe for salmon fried rice is quicker to make than most because you start with leftover rice pilaf. It's best prepared in a wok, but you could also use a skillet if you don't have a wok.
- 3 tbsp. olive oil
- 2-3 cups leftover rice pilaf OR cold cooked rice
- 1 (7-ounce) can red salmon (drained)
- 1 cup frozen baby peas
- 2 eggs (beaten)
- 2 tbsp. low sodium soy sauce
In heavy skillet or wok over medium-high heat, heat olive oil. Carefully add the leftover rice pilaf or cold cooked rice and stir-fry for a few minutes to heat.
Add salmon and frozen peas; stir-fry for 3-5 minutes until peas are hot. Push mixture to sides of skillet or wok and add beaten eggs.
Scramble eggs until just set, then stir eggs into rice mixture. Sprinkle with soy sauce and stir-fry for another minute or two, then serve.