Ingredients:

  • 4 cups cold cooked jasmine rice (600g)
  • 14.75 oz canned salmon, drained (418g)
  • 1 cup frozen peas and carrots (150g)
  • 3 large eggs (150g)
  • 2 tbsp neutral oil (30ml)
  • 3 stalks green onions, thinly sliced (45g)
  • 3 tbsp soy sauce (45ml)
  • 1 tsp toasted sesame oil (5ml)
  • 1 tsp garlic powder (3g)
  • 1/2 tsp black pepper (1g)

Instructions:

  1. Break up the cold cooked rice with a fork to remove clumps. Drain the canned salmon thoroughly in a mesh strainer. Whisk the eggs in a small bowl with a pinch of black pepper.
  2. Heat neutral oil in a large non-stick skillet or wok over medium-high heat until shimmering. Pour in the beaten eggs and scramble quickly until just set but still soft.
  3. Add the frozen peas and carrots to the pan and sauté for 2 minutes until the vegetables are vibrant and moisture has evaporated.
  4. Increase heat to high. Add the cold rice, pressing it down into the pan to achieve a slight sear.
  5. Pour the soy sauce, sesame oil, and garlic powder over the rice, tossing constantly for 3-4 minutes until the rice is evenly mahogany-colored.
  6. Gently fold in the drained canned salmon and sliced green onions, stirring just until the salmon is heated through. Remove from heat immediately.