Ingredients

• 6 cups water
• 3 cups long grain white rice , uncooked
• 3 tablespoons cooking oil , divided
• 2 eggs , beaten
• ½ onion , finely chopped
• 1 green onion , chopped
• 4 ounces smoked salmon , chopped
• 0.5 cups frozen peas
• salt and freshly ground pepper , to taste

Instructions

1. 1 Pour water into a saucepan; add rice and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
2. 2 Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in eggs and cook until scrambled to desired consistency. Remove eggs from the pan; set aside.
3. 3 Using the same skillet, add remaining 1 tablespoon oil and heat over medium heat. Stir in onion and green onion; cook until onion is transparent, about 5 minutes. Stir in salmon, rice, peas, and scrambled eggs; toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

Nutrition per serving