Crispy Salmon Spring Fried Rice

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides healthy omega-3s.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option with a neutral flavor.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Regular onions are more economical and add flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Spinach is a cost-effective leafy green that can be used.

Chop up ginger, crush garlic, slice spring onions, and chop chili.

Heat a frying pan and add spring onions, ginger, garlic, and chili to sauté for 2-3 minutes.

Chop broccoli into small pieces and add to the pan with peas, cooking for another 2-3 minutes until crisp and tender.

Transfer broccoli and peas to a plate.

In the same frying pan, add a little oil and place salmon fillets skin-side down, cooking for 1 minute on each side.

Remove the skin from the salmon and flake the meat into pieces after cooking for about 4 minutes total.

Add the flaked salmon to the plate with the vegetables.

In the frying pan, add the cooked rice and fry it up, pushing it to one side.

Crack an egg into the empty side of the pan and scramble it until just set, then mix it into the rice.

Pour soy sauce over the rice and toss everything together.

Serve on a platter for sharing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens