Easy Caribbean Salmon Fried Rice
Easy Caribbean Salmon Fried Rice is the ultimate one‑pot fix when you’re craving something fast, flavorful, and waste‑busting. Inspired by Caribbean pantry staples, this dish transforms leftover rice and canned salmon into a satisfying meal in just five minutes.
Ingredients · Servings 2
- 2 tablespoons vegetable oil
- 1 garlic clove (diced)
- 1 cup bell peppers (chopped)
- 5-8 string beans (trimmed and chopped)
- 2 stalks scallions (chopped)
- 1 Bird’s Eye pepper (chopped, optional)
- 2-3 cups chilled cooked rice
- 1-2 cups cabbage (chopped)
- 1 teaspoon sesame oil
- 1 can salmon (drained)
- 1 tablespoon dark soy sauce (or tamari)
- 1 tablespoon Chinese cooking wine
Method · 10 min
- Heat vegetable oil in a well-heated pan or wok over medium-high heat.
- Add garlic and sauté ~10 seconds; then add bell peppers and string beans, stir-frying ~50 seconds.
- Drizzle in sesame oil and stir to coat vegetables.
- Add cabbage, bird’s-eye pepper, and cooking wine; stir-fry 1 minute.
- Gently fold in salmon, being careful not to over-break it.
- Add chilled rice and soy sauce; stir-fry on high until heated through.
- Remove from heat, garnish with scallions, and serve immediately.
