Prep Time: 15 minutes
Cook Time: Rice cook time plus 25 minutes
Serves 10-12!
2 small carrots, peeled and chopped
1/2 cup onion, chopped
1/2 red pepper, chopped
1 cup peas, cut in large chunks
1 bunch asparagus, cut in thirds
5oz shitake mushrooms, chopped
2 cups uncooked rice, cooked (I use 3 cups water and cook for 20 minutes)
2 cans boneless, skinless salmon
season with:
6 garlic cloves, minced
1 TBS rice vinegar
1/4 tsp black pepper
1 and 1/2 tsp brown sugar
1/2 tsp salt
2 cans boneless, skinless salmon
4 TBS tamari (gluten free soy sauce) or Coconut Aminos
optional: 6 eggs scrambled and salted (mix in at the end)
sriracha sauce
red pepper flakes
Prep ingredients. Saute the veggies for 5 minutes to soften. Add the cooked rice. Add the seasoning ingredients. Fry in a wok until warmed through, and browned.
That looks really good but I don't see the salmon.
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It is flaked canned salmon so it is hard to see, but I promise it's in there. :o) Thanks for commenting!
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