2 tbsp cooking oil, separated

6 oz salmon, cooked

2 tsp sesame oil

1 cup frozen mixed veggies (corn, peas, carrots, etc.)

2 tsp minced garlic

2 eggs, beaten

3 tbsp soy sauce

Salt to taste

Green onions, chopped


In a large wok or frying pan, add 1 tbsp cooking oil and cook salmon over medium-high heat for about 2 minutes, then flip it to cook the other side for another 2 minutes.

Remove the salmon from the skillet and use a fork and knife to tear it in to large chunks.

Add 1 tbsp cooking oil, garlic and mixed veggies in to wok and cook for about 2 minutes, or until vegetables begin to soften, stirring occasionally.

With the spatula, move vegetables to one side of the skillet, if the pan is dry go ahead and add a little more oil. Then add the beaten eggs to the other side, and stir it to scramble.

Add the salmon back in to cooking pan, along with rice, soy sauce and salt to taste, and stir fry everything to blend together. Cook for about 3 minutes more minutes.

Sprinkle chopped green onions on top (optional), remove from heat and serve!



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