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
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.
