Teriyaki Sesame Salmon and Vegetable Fried Rice
Teriyaki Sesame Salmon and Vegetable Fried Rice
Directions
- Cook bacon in a large nonstick skillet or wok over medium-high heat until crispy.
- Drain excess fat from the pan and push bacon to sides.
- Add onion, carrots and celery and cook until softened about 2 minutes.
- Stir in green onions, garlic and ginger and cook 3 minutes, taking care not to let the garlic brown.
- Stir in peas and cook 2 minutes.
- Transfer mixture to a medium bowl. Reduce heat to medium, add eggs, and scramble until fully cooked, 2 or 3 minutes.
- Add eggs to bacon mixture.
- Wipe out skillet, add vegetable oil, and return to medium-high heat.
- When oil is hot add cooked rice in a thin even layer.
- Cook until rice is heated and slightly crispy.
- Stir in bacon-egg mixture.
- Add soy sauce and top with green onions.
- Meanwhile, follow the package instructions for the World Dock Chilean Salmon.
- Serve fully cooked salmon atop portions of bacon and vegetable fried brown rice.
Ingredients
- 2 tbsp. Asian Pride® Soy Sauce
- 2 tbsp. Brilliance® Premium Oils Vegetable Oil
- 2 tbsp. ginger, fresh, minced
- 2 Nature's Best Dairy® Egg(s), beaten
- 1/2 cup Peak Fresh Produce® Carrot(s), minced
- 1/2 cup Peak Fresh Produce® Celery, minced
- 4 Peak Fresh Produce® Onion(s), Green, sliced thin
- 1/2 cup Peak Fresh Produce® Onion(s), White, minced
- 6 Ridgecrest® Bacon, Applewood Slice(s)
- 1 cup West Creek® Peas, Frozen
- 2 cups West Creek® Rice, Brown, Long-Grain Parboiled, prepared
- 4 World Dock® Salmon, Chilean Atlantic Fillet(s)
