Salmon Fried Rice
This low-labor salmon fried rice foodservice recipe is a healthy addition to liven up your lunch and dinner menu.
Ingredients
- 1 (64 oz) can Chicken of the Sea® Pink Salmon, Traditional Style
- 1 cup canola oil, divided
- ¼ c minced garlic
- 26 green onions, chopped
- 6 ½ qt frozen mixed vegetables, thawed
- 26 large eggs
- 1 ½ gal cooked brown rice
- 1 ½ c soy sauce
- ¾ c sesame seed oil
Nutrition Facts
calories
298
total fat
11.9g
saturated fat
1.9g
trans fat
0g
cholesterol
104mg
sodium
562mg
total carbohydrates
36g
fiber
6g
total sugars
3g
protein
12g
vitamin d
16%
calcium
6%
iron
11%
potassium
7%
Instructions
- On a grill, heat ½ c of the canola oil over medium-high heat. Add the garlic, green onions, and thawed mixed vegetables and cook, stirring frequently, until just tender, 2 to 4 minutes.
- Push the vegetables to the sides of the grill and crack the eggs in the center. Gently scramble the eggs, pushing them around the pan constantly, until just set, 1 to 2 minutes. Transfer the eggs and vegetables to a plate.
- Add the remaining canola oil to the grill; add the rice and cook, stirring frequently, until toasted and warmed through, about 2 minutes.
- Return the eggs and vegetables to the grill and add the salmon. Add the soy sauce and sesame seed oil, stir, and cook for 1 to 2 more minutes. Serve warm.
Nutrition Facts
calories
298
total fat
11.9g
saturated fat
1.9g
trans fat
0g
cholesterol
104mg
sodium
562mg
total carbohydrates
36g
fiber
6g
total sugars
3g
protein
12g
vitamin d
16%
calcium
6%
iron
11%
potassium
7%
