Left-Over Salmon Fried Rice

The perfect next-day meal! Take your cooked or raw salmon left-overs of any amount and prepare yourself this satisfying family favorite!

Recipe by Savor the Wild

serves: 2

cook time: 45min

Ingredients:

• 1-2 cups cooked and flaked or raw and cubed Bristol Bay Sockeye Salmon
• 4 cups leftover steamed white rice, cold 
• 1.5 tablespoons toasted sesame oil
• 3 tablespoons butter
• 1/2 cup chopped onion
• 3 tablespoons soy sauce
• 1 cup frozen peas
• 4 slices bacon, crisp cooked and crumbled
• Salt
• 1/4 cup green onions, sliced
• 4 scrambled eggs
• Sriracha sauce, for serving

Optional:

• 1 pack of candy smoked Savor the Wild salmon chopped and added at the end 

Directions:

Heat the sesame oil and butter in a large non-stick skillet over medium-high heat. Sauté onions and carrots until tender, about 2 minutes. Mix peas into the vegetables and set aside.

Add the cold rice to a well buttered pan and break it apart

so it covers the surface area of the pan.

Cook undisturbed until golden and slightly crisp

underneath, about 90 seconds. Stir the rice and repeat until most of the rice is golden with crispy edges. Add more oil as necessary to prevent sticking.

Stir in the soy sauce and sautéed vegetables. Very last, add scrambled eggs, cooked salmon, and bacon. Toss in the hot pan until everything is hot and well combined. Season generously with salt to taste. Top the fried rice with sliced green onions. Serve with Sriracha sauce on the side.