4 Serves
25 Mins
In a small bowl, whisk together the brown sugar and soy sauce until the sugar is fully dissolved.
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ThaiVitamin E
3 mg / 15 mgVitamin K
204 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
563 mg / 4,700 mgSodium
478 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
643 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Heat the olive oil in a large wok or sauté pan over medium-high heat. Add the diced red onion and bell peppers, sautéing until they begin to brown, approximately 5 minutes.
Reduce heat to medium, then stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Push the vegetables to the side, add the beaten eggs to the center, and scramble until just set.
Add the cooked rice to the pan, increase heat to medium-high, and stir-fry for 3 minutes to incorporate all ingredients.
Gently fold in the peas, cooked salmon, and green onions. Pour the soy sauce mixture over the top and toss carefully to combine without breaking the salmon pieces.
Remove from heat and garnish with fresh cilantro before serving immediately.
35
g10
g32
g
Cameroonian
Thai