Leftover Fried Rice Recipe
Leftover salmon fried rice is incredible versatile 15-minute dinner for busy weeknights! Swap any vegetables you have on hand.
Heat a large (12-inch) non-stick skillet, or wok, over medium high heat. Add olive oil.
Once oil is shimmering, add add eggs and scramble quickly until mostly cooked.
Add cooked cold rice and cook for 2-3 minutes, stirring frequently.
Stir in garlic, and then add vegetables. Cook for a minute or so.
Then stir in the soy sauce and sesame oil.
And finally add salmon. Mix and cook until salmon is heated though. Serve immediately.
Note 1: Make sure to use 3 cups of cooked cold rice, preferably long grain rice, like jasmine rice. Leftover cooked rice is best for fried rice, because it has less moisture.
Note 2: I've also used sweet peppers instead of bell peppers. You can actually use any kind of vegetable you have on hand.
Calories: 292kcal, Carbohydrates: 40g, Protein: 14g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 75mg, Sodium: 376mg, Potassium: 330mg, Fiber: 1g, Sugar: 1g, Vitamin A: 661IU, Vitamin C: 26mg, Calcium: 35mg, Iron: 1mg