Components for 4 hearty servings 1 lb uncooked wild salmon filets 3 tablespoons teriyaki sauce spray avocado oil (or olive oil) 4 eggs, flippantly overwhelmed 1 tablespoon avocado oil 1 tablespoon garlic, minced 1 tablespoon recent ginger 1/3 cup finely chopped inexperienced onion 3 cups cooked (cooled) brown rice (TIP: finest if leftover from a day or 2 prior) 1 (crimson) bell pepper, diced 1 cup frozen peas & carrots 3 tablespoons low sodium soy sauce 2 teaspoons sesame oil (elective however beneficial) Garnish
Wipe the skillet clear with a paper towel, cut back the warmth to medium-heat, spray with a bit of extra oil, then add within the overwhelmed eggs. Chop up the eggs as they prepare dinner within the skillet. Take away from the skillet and put aside. Add oil, garlic, ginger and inexperienced onion to the skillet. Prepare dinner till aromatic, about 3 minutes and cut back the warmth if obligatory so the onion doesn’t burn. Add the cooked, cooled rice and blend every thing collectively. Prepare dinner for 1 – 2 minutes, then add the eggs. Chop up the eggs finely as you combine every thing collectively. Gently fold within the flaked salmon, then add the frozen peas & carrots, together with soy sauce.