Salmon Fried Rice with Carrots & Cabbage

No carrots? Nope. Green onions? Didn’t have those either. Forgot the eggs? Sure did. 😂 But dinner was delicious anyway!

Ingredients

• 2 tablespoons olive oil or butter, divided
• ½ pound skinless salmon
• Salt and freshly ground pepper, to taste
• 1 small yellow onion, diced
• 1 cup julienned carrots (about ⅓ pound)
• 4 cups shredded Napa or Savoy cabbage
• 2 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 4 cups cooked long-grain white rice (see note)
• 4 large eggs, lightly beaten
• 2 tablespoons soy sauce
• Juice of 1 lemon
• 2 green onions, thinly sliced

Directions

1. Heat 1 tbsp oil or butter in a large skillet over medium-high heat. Season salmon with salt and pepper; cook about 3 minutes per side, until opaque. Transfer to a plate.
2. Add remaining 1 tbsp oil or butter, onion, carrots, and cabbage. Stir-fry over high heat about 5 minutes, until softened and lightly browned. Add garlic and ginger; cook 1 minute. Add rice; stir-fry 3 minutes.
3. Push rice aside; scramble eggs in the cleared space until nearly set. Mix with rice, add salmon, and stir-fry 1 minute. Remove from heat; stir in soy sauce and lemon juice. Top with green onions.

Laura’s Note

I cooked the rice in the Pampered Chef Multi-Cooker on the white rice setting. My pictured version skips carrots, green onions, and eggs.