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Ingredients

  • 1 can BRUNSWICK® PINK SALMON (218g), drained and deboned
  • 1 tsp. brown sugar
  • 3 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 2/3 cup onion, diced
  • 2/3 cup red bell pepper, diced
  • ½ cup pimentos, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. ginger, grated
  • 4 cups rice, cooked
  • 1 cup frozen green peas, thawed
  • 2 tbsp. green onions, thinly sliced
  • 2 tbsp. celery, chopped
  • ½ cup water
  • 1 pinch black pepper
  • 2 tbsp. fried rice seasoning
  • 1 pinch salt
  • Cilantro for garnish

Directions

  • Dissolve brown sugar in soy sauce and set aside.
  • Heat olive oil in a large pan on medium high heat, adding onion, bell pepper, pimentos and sauté until lightly browned, about 5 minutes.
  • Lower the heat to medium and stir in garlic and ginger. Cook for a minute.
  • Add cooked rice, stirring often. Then add peas, green onions, celery, water, soy sauce mixture. Cook until vegetables are tender.
  • Add black pepper, fried rice seasoning and salt if it is necessary. Getly add the BRUNSWICK® PINK SALMON. Stir and remove from heat.
  • Garnish with cilantro and serve.

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