Ingredients (For One)

• Salmon fillet
• Mixed stir fry vegetables
• Leftover white rice
• Two eggs
• Soy sauce
• Garlic clove

Method

1. In one pan add a little oil and get the pan to a high temperature before adding in the salmon skin side down.
2. In a separate pan get a large pan to a high heat as well with a generous amount of oil and put in the leftover rice, making sure to break any clumps up.
3. Beat the eggs, soy sauce, chopped garlic clove and any other seasoning you might want to add (ginger and chilli perhaps) and mix it into the rice making sure to keep mixing so it gets well incorporated.
4. Check the salmon and flip it over to make sure that it cooks all the way through to your liking.
5. Add in the vegetables bit by bit so it does not drop the heat too much.
6. Once it is all cooked you can serve it up and keep the salmon on top or incorporate it in for a more even distribution throughout (this is my favourite way).

Eating And Storage Tips

As mentioned in step six you can incorporate it all together. I recommend you do this after cooking separately because if you try to mix it all together during the cooking stage the skin will struggle to get as crisp.

You can completely leave out the vegetables here or choose a more specific set for your liking too but remember that depending on what you choose and how it is prepared they might need a little longer to cook. Extending cooking time wont mess with the rice but be sure to go gentle on the stirring so the rice will not start breaking apart.

You probably can leave this in the fridge in a sealed container for a couple of days but for me, because of it already involving previously cooked rice and fresh fish I would probably just go for a day. I would also be reluctant to reheat any leftovers again but it is *probably* safe to do so (at your own risk).

What is your favourite thing to add to an egg fried rice?