Salmon Fried Rice

This FODMAP-friendly recipe is full of flavor, simple to prepare, and makes enough servings for a batch cook.

gluten-free, pescatarian, FODMAP

Salmon Fried Rice

1 medium red pepper, chopped
1 large carrot, chopped
1/2 cup green onion, sliced (tops only if FODMAP)
3/4 cup frozen chopped green beans
2 tsp. or a few squirts (if spray) garlic oil
1 Tbsp. sesame oil
2 tsp. fresh ginger, crushed
195g. canned salmon
65g. canned tuna
2 large eggs
1 Tbsp. fish sauce
2 Tbsp. soy sauce or tamari
2 cups leftover white rice

In your largest skillet, heat the garlic oil over medium-high heat. Add the carrots and stir-fry until just browning. Add the peppers and green beans and stir-fry until carrots are softened and the rest are just starting to brown.

Add the rice, fish, sauces, sesame oil & ginger. Stir to combine and push to the sides to create a well in the center.

Crack the eggs into the well, stir, and let sit a couple minutes to create some curds.

Stir all together to combine.

When the eggs are solid, split into fourths and serve.

Serves 4

2 thoughts on “Salmon Fried Rice

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