Smoked Salmon Fried Rice

Ingredients:

4 cups cooked rice (day-old, refrigerated rice works best, but can be freshly cooked rice)

16oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked

Juice of half a lime

1 tablespoon soy sauce

3 teaspoons sesame oil, divided

2 eggs, beaten

2 tablespoons plus 2 teaspoons vegetable oil divided

2 garlic cloves, minced

2 green onions, sliced and greens and whites separated

1 cup frozen peas

1/4 cup carrot shreds or red bell pepper slices

1 or 2 tablespoons oyster sauce

White pepper, to taste

More fresh lime juice for garnish

Procedure:

Mix together the smoked salmon, half a lime's worth of lime juice, soy sauce, and 2 teaspoons sesame oil and set aside.

Add 2 tablespoons vegetable oil to a large cast iron fry pan and heat over medium-high heat.

Add the white part of the green onions and sauté for 1-2 minutes, then add in the peas, carrots, garlic, and red peppers (if using).

Sauté for another 1-2 minutes, then push the vegetables to the side and add in the rice in the middle.

Sauté the rice for 2-4 minutes, or until hot, then make a well in the middle of the pan and add in the 2 teaspoons of vegetable oil.

Add in the 2 eggs and cook until almost scrambled, then stir together the rice, vegetables, and eggs.

Add in the marinated smoked salmon and stir, then add in the oyster sauce and the green parts of the green onions, then stir quickly to combine to toss the rice and prevent sticking to the bottom of the pan.

Reduce heat to low, then season with white pepper and additional fresh lime juice and stir quickly to toss the rice.

Serve hot with remaining lime juice for garnish.