Description
Fried rice cooked with salmon and green onions in teriyaki sauce and a drizzle of oyster sauce.
Ingredients
Units
Scale
- 1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
- Freshly cracked pepper
- 1 bunch green onion (about 6), thinly sliced
- 2 tablespoons olive oil
- 1 cup frozen vegetable mix (carrots, corn, and sweet peas)
- 3 cups cooked day-old long-grain white rice
- 1/4 cup teriyaki sauce
- 1 tablespoon oyster sauce
Instructions
- Cut and season salmon with freshly ground black pepper. Set aside.
- Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing.
- In a large nonstick skillet, heat oil over medium heat for 1 minute. Add onions and cook for 2-3 minutes until fragrant, stirring occasionally.
- Add salmon to skillet and cook for 7 to 8 minutes or until opaque throughout, stirring occasionally. Transfer salmon to a plate, leaving the remaining oil or fat in the skillet. Add the vegetable mix and cook for 2 minutes, stirring occasionally. In the meanwhile, fluff rice with a large spoon or fork.
- Once the vegetables are cooked, add cooked rice and stir until the rice is heated through. Add salmon, then stir in teriyaki sauce and oyster sauce until all ingredients are well blended.
- To serve, garnish with dark green-onion slices and more freshly ground black pepper. Enjoy.
Notes
For a gluten-free version, use gluten-free teriyaki sauce and substitute Tamari or coconut aminos for the oyster sauce.
Nutrition
- Serving Size: 1
- Calories: 1172
- Sugar: 1.9g
- Sodium: 827mg
- Fat: 64.1g
- Saturated Fat: 13.3g
- Carbohydrates: 22.2g
- Fiber: 0.5g
- Protein: 120.3g
- Cholesterol: 347mg
