Name: Pan-Seared Salmon with Chicken Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz canned salmon; 2 oz raw chicken breast; 1 large egg; 0.13 cup dry white rice; 0.5 tsp avocado oil; 1 tbsp coconut aminos; 0.25 cup frozen peas; 1 stalk scallion; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.13 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

492 calories

Protein: 53g; 44% of calories
Carbs: 28g; 23% of calories
Fat: 18g; 33% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the dry white rice and simmer in 0.5 cup water for 15 minutes until tender and fluffy.
Finely dice the raw chicken breast and thinly slice the scallion while the rice is cooking.
Heat half of the avocado oil in a non-stick skillet over medium-high heat and sauté the chicken for 4 minutes until golden.
Push the chicken to one side of the pan, crack the egg into the space, and scramble until fully set.
Stir in the cooked rice, frozen peas, coconut aminos, garlic powder, and onion powder, stir-frying for 2 minutes.
Transfer the rice mixture to a serving bowl and wipe the skillet clean.
Add the remaining avocado oil to the pan along with the drained canned salmon.
Press the salmon down with a spatula and sear for 3 minutes until a golden crust forms, then season with sea salt and black pepper.
Top the fried rice with the crispy seared salmon and garnish with the sliced scallions.

Nutrition

Ingredients

Instructions

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