Salmon and Broccoli Fried Rice

Instructions

1. 1

   Drain the commercially canned, ready-to-eat salmon and measure 500 g drained weight. Flake it, removing any hard bones. Mince the garlic. Beat the eggs in a small bowl. Cook the rice according to the package directions.

2. 2

   Preheat a deep 30 cm nonstick skillet over medium-high heat for 1 minute. Add the frozen broccoli and 60 ml water. Cover and steam for 5 minutes, stirring once halfway through.

3. 3

   Remove the lid and cook over medium-high heat for 1 minute to evaporate the remaining water. Break any large broccoli florets into bite-size pieces with the spatula.

4. 4

   Push the broccoli to the edges. Add the oil and garlic to the center and stir for 30 seconds. Add the beaten eggs and scramble for 90 seconds, then mix them with the broccoli.

5. 5

   Add the cooked rice. Keep the skillet uncovered over medium-high heat and stir-fry for 3 minutes, breaking apart any remaining rice clumps.

6. 6

   Fold in the salmon and soy sauce. Stir-fry gently for about 3 minutes, until no liquid pools in the skillet and a food thermometer reads at least 165°F/74°C in several places throughout the mixture, including the egg and salmon. Divide among four plates and serve immediately.