It happens. Leftover salmon. It's dinner time and something more than a salad. Mmmm. Something warm

Ingredients

• 2 green onions
• 1 T. neutral oil, I have avocado
• chopped jalapeno, or cayenne (seeds removed) is nice
• 1 clove garlic, minced
• 350 ml chopped veggies (frozen works well here)
  I had a fresh zucchini to use up, so I added it just before the rice.
• 200 ml cooked brown rice
• 200 ml broken up cooked salmon
•  
• dash oyster sauce or soy sauce (if handy)
• 2 T. chopped fresh herbs; cilantro, or basil, or parsley

Directions

1. Chop onions, reserving dark green parts for garnish.

2. Heat oil in a large wok or skillet over medium-high heat. 

3. Add garlic; cook, stirring often, until fragrant, about 30 seconds. Add the onion bottoms, with peppers if using. Cook for a minute or so.

4. If using frozen veggies, add now; cook, stirring occasionally, until the vegetables are tender and starting to brown, 5 to 6 minutes. If using fresh veggies reduce cooking time accordingly. Zucchini only a minute or two.

5. Stir in rice; cook, stirring often, until the rice is lightly browned, about 4 minutes. 

6. Add salmon, dash of sauce(s); cook, stirring constantly, until the rice is well coated and the salmon is hot, about 2 minutes. 

7. Remove from heat.

8. Garnish with herbs and onion greens for serving.