– 2 cups cooked white or brown rice (day-old preferred) – 1 cup cooked salmon (flaked) – 2 eggs (lightly beaten) – 1 cup mixed vegetables (peas, carrots, corn) – 3 green onions (sliced) – 2–3 tbsp soy sauce – 1 tbsp sesame oil – 1 tbsp vegetable oil – Optional: 1 tsp grated ginger, garlic, or chili flakes
1
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, then remove and set aside.
2
Add sesame oil to the same pan. Sauté green onions and optional ginger or garlic for 30 seconds. Add mixed veggies and cook until tender.
3
Stir in the cooked rice, breaking up any clumps. Add flaked salmon and mix well. Cook for 2–3 minutes, allowing flavors to blend.
4
Drizzle soy sauce over the mixture and return the scrambled eggs. Stir to combine, cook for another minute, then remove from heat.
5
Serve hot, garnished with extra green onions or sesame seeds. This salmon fried rice is fast, filling, and perfect for using up leftovers.