Salmon
Salmon Fried Rice
This salmon fried rice is a great way to use leftover salmon. Using frozen vegetables keeps prep work to a minimum. Sriracha gives this quick stir-fry a nice touch of heat.
Ingredients:
- 4 small scallions
- 2 tablespoons neutral oil, such as canola or avocado
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen stir-fry vegetables
- 2 cups cooked brown rice
- 2 cups roughly chopped cooked salmon
- 3 tablespoons lower-sodium soy sauce
- 1 tablespoon sriracha, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
Directions:
- Thinly slice scallions, reserving white and light green parts separately from dark green parts.
- Heat oil in a large wok or skillet over medium-high heat. Add garlic and the light green and white scallion slices; cook, stirring often, until fragrant, about 30 seconds. Add frozen vegetables; cook, stirring occasionally, until the vegetables are tender and starting to brown, 5 to 6 minutes. Stir in rice; cook, stirring often, until the rice is lightly browned, about 4 minutes. Add salmon, soy sauce and Sriracha; cook, stirring constantly, until the rice is well coated and the salmon is hot, about 2 minutes. Remove from heat.
- Stir cilantro into the fried rice and toss well. Divide among 4 plates. Garnish with the reserved dark green scallion slices and with additional Sriracha and cilantro, if desired.