This fried rice is quicker to make than most because you start with leftover Rice Pilaf.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 3 Tbsp. olive oil
- 2-3 cups leftover rice pilaf OR cold cooked rice
- 1 (7 oz.) pouch pink salmon
- 1 cup frozen baby peas
- 2 eggs, beaten
- 2 Tbsp. low sodium soy sauce
Preparation:
In heavy skillet or wok over medium high heat, heat olive oil. Carefully add the leftover Rice Pilaf or cold cooked rice and stir fry for a few minutes to heat. Add salmon and frozen peas; stir fry for 3-5 minutes until peas are hot. Push mixture to sides of skillet or wok and add beaten eggs. Scramble eggs until just set, then stir eggs into rice mixture. Sprinkle with soy sauce and stir fry for another minute or two, then serve. Serves 4
