Ingredients:

  • 4 cups day-old jasmine rice, cooked
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 2 large eggs
  • 1 cup cooked salmon, flaked
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 3 tbsp soy sauce
  • Salt and pepper to taste

Instructions:

  1. Flake the leftover salmon and chop vegetables and green onions.
  2. Heat 1 tablespoon of vegetable oil in the skillet. Whisk the eggs and pour into the skillet; scramble until lightly set. Remove and set aside.
  3. In the same skillet, add remaining oil. Sauté garlic and ginger until fragrant (30 seconds).
  4. Stir in mixed vegetables and cook for 2-3 minutes until tender.
  5. Add day-old rice and flaked salmon to the skillet. Break up rice with the spatula, ensuring the salmon is evenly distributed.
  6. Drizzle with soy sauce and sesame oil; stir to combine. Fold in scrambled eggs and green onions, mix well.
  7. Cook for an additional 2-3 minutes until everything is heated through. Season with salt and pepper as desired.