Pan-Seared Salmon with Scrambled Eggs and Veggie Stir Fry

Written By Carmen Mohan

Ingredients

  • 4 cups rice

  • Salmon

  • ½ onion, diced

  • 1/3 cabbage

  • 2 eggs

  • 1 Tbsp. soy sauce

  • Cilantro (about a handful)

  • ½ tsp. salt

  • Oil of your choice

Directions

Cook 4 cups of rice according to package instructions. While rice cooks, dice onion, cabbage, and cilantro. Cover the bottom of the wok with oil of your choice. Stir fry the onion with salt. Then throw in the cabbage and cook about 3 minutes, stirring often. Set aside. Reheat the wok and toss in the cooked rice along with the soy sauce. In a separate pan, scramble the eggs, and then mix with the rice. Finish by adding the vegetable mixture to the rice and egg mix to reheat. Pan sear salmon filets. Serve warm.

Carmen Mohan
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