Salmon Fried Rice

I am always looking for ways to prepare healthier foods, and to make them quick and easy. This is one such recipe.  I had some leftover poached salmon, and leftover steamed rice.  Fried rice is always one of my easy go-to meals, and I decided to spice it up a bit with some chili sauce.  This is similar to my Indonesian spicy rice recipe, except that I scramble the eggs into the rice.  I make mine with steamed brown rice and wild salmon and served this with stir fried Chinese vegetables.  Hubby loved it.

Salmon Fried Rice

2 eggs, beaten
2-3 cups leftover cooked rice, chilled
1 carrot, shredded
1/2 cup frozen peas
1 cup of cooked salmon, broken into chunks
1 T chili garlic sauce (I used Lee Kum Kee)
1 T soy sauce
1 t honey
1 T sesame oil
2 green onions, sliced

In a frying pan with high walls, or a wok, cook the eggs in a thin omelet stye. Remove cooked egg to a plate and slice into thin slivers. Add sesame oil (or canola oil) to the hot wok. Add carrots, peas, salmon and stir lightly.  Add the chili garlic sauce, soy sauce, and honey.  Stir to mix the seasonings well.  Add cooked rice and stir fry until rice is heated through. Stir in the egg pieces and green onions.  Toss to combine and serve right away.

shared at Tempt My Tummy Tuesday, $5 Dinners,  Grocery Cart Challenge, and Food Renegade