If you are looking for a complete meal that is easy and convenient to make, then this recipe is for you. What’s good about this too is that you can add everything you want to it. It’s not like cake or cookies that when you omit one or two ingredients, it will not end up so well. This is a pretty versatile dish which you can alter to suit your family’s wants.
One of our friends over at The Perfect Pantry has this to say about the recipe:
“I’ve never heard of salmon and peas being an “item” anywhere, but I do love both and turning them into fried rice is a really wonderful idea.”
I feel the same actually. Salmon and peas are not something I have thought of as being an item, but in this dish, they are. They work so well together that the end result is just too difficult to resist!
Ingredients
2 tsp Wesson vegetable oil
1 large Eggland’s egg, lightly beaten
1/2 lb skinless salmon filet, bones removed, cut into large chunks
1/2 small red onion, halved and sliced, or 1/2 cup sliced scallions
1/2 cup Green Giant fresh peas
1-1/2 cups cooked cold white or brown rice (leftover rice is great here)
1/2 tsp Cookwell sesame oil
1 tsp Kikkoman oyster-flavor sauce
2 tsp Kikkoman low-sodium soy sauce
Instructions
In a wok or large, deep frying pan, heat the oil over high heat. Pour in the beaten egg, and stir-fry for 15 seconds. Move the cooked egg to one side of the wok.
Add the salmon, onion and peas, and stir-fry for 2-3 minutes, until the salmon is just firm but not overcooked.
Crumble the cold rice into the wok, and stir-fry for 20 seconds. Add the sesame oil, stir once or twice, then drizzle on the oyster-flavor sauce and soy sauce.
Stir-fry vigorously for 30 seconds, until everything is combined.
Serve hot.
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Quick Tip: There’s no one set recipe, so you have the luxury of combining the ingredients in any way, from grilled salmon and peas sautéed in butter, to poached salmon with peas and pasta, to soup.
Thanks again to The Perfect Pantry for this amazing recipe.
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