Sunday, January 13, 2013

Salmon and Shrimp Fried Rice

"I decided to break from tradition and not cook my usual Italian, Sunday pasta meal. Instead, this particular Sunday screamed fried rice. To keep it healthier, I used low-sodium soy sauce, salmon and daughters' favorites. Enjoy. I know my family did!" ~Jennifer

What you’ll need:
2 eggs
½ pound salmon, skinned and cubed
½ pound shrimp, cleaned and deveined.
1 1/2 cups white rice
Snap peas
Baby carrots
Bushel of scallions
Low-sodium soy sauce
2 tbsp sesame oil
1 tbsp vegetable oil

Follow cooking instructions for white rice. 
In a separate pot, bring water to a rolling boil for vegetables.
Rough cut the baby carrots and snap peas and add to boiling water.  Cook until tender.
Heat wok and place a tablespoon of sesame oil and the tablespoon of vegetable oil to coat the bottom.
Place salmon in the wok.
Rough cut the scallions and add to the salmon.
Add the boiled carrots and snap peas.
Add the eggs, let cook until whites are visible (like a fried egg) and begin breaking up.
Add tablespoon of sesame oil and throw in the shrimp. Cook until pink.
Finally, add the white rice and begin adding soy sauce to taste.
Add more scallions for garnish, grab your chop sticks and dig in! 

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