I’ve been craving fried rice recently, and I begged Thomas to make it and he DELIVERED. It turned out so delicious, and is definitely going to become a staple around here. He wanted to pair it with some salmon, which also came out fabulous! You could totally just make the rice and add more eggs to make it heartier, add chicken, or add the salmon like we did!

-4 cups white rice, cooked

-3-4 eggs

-4-5 large carrots, chopped small

-1 white onion, diced

-5 green onions, chopped (both green & white parts)

-1 cup green peas, thawed

-3-4 garlic cloves, chopped

-1/2 cup tamari or soy sauce

-1-2 tbsp avocado oil

-sea salt & pepper, to taste

To make the rice, we used rice that was a few days old! In a large skillet, heat about 1-2 tbsp avocado oil and add in the garlic, onion, green onions, green peas, and carrots. Cook until tender. Then, add in the rice and season with salt and pepper. Next, add in the tamari or soy sauce. After everything is combined, you can either scramble the eggs in a separate bowl and add them in or you can create a little well in the middle of the rice & scramble them right in the same pan. We only used 3 eggs since we were pairing it with salmon, but I’d add a few more if it was going to be the full meal.

Once the eggs are scrambled, mix everything together well. Season with more salt and pepper. Add in more tamari or soy sauce, if needed!

-1 lb salmon filet

-1/4 cup tamari

-1 tsp raw honey

-1 tsp rice vinegar

-red pepper flakes

-sea salt & pepper, to taste

Preheat your oven to 400F degrees. Marinate the salmon in a dish with the sauce. To make the sauce, just stir together the tamari, honey, and rice vinegar. Season the top of the fish with red pepper flakes, sea salt & pepper! Let everything marinate for at least 15 minutes before cooking. Bake for 12-15 minutes until desired doneness. Serve with extra sauce poured over top!