2 c cooked cold yellow rice
1 lb jumbo shrimp
1 small salmon filet cut into 1/4 in pieces
2 medium salmon filets
Green onion (three chopped)
1 tbsp fresh ginger
1 tbsp minced garlic
2 Tbsp hoisin sauce
2 Tbsp sesame oil
1 tsp oyster sauce
Soy sauce to taste
Cook rice the day before and refrigerate
Season shrimp and salmon with Cajun/seafood seasoning
Add sesame oil to hot wok/skillet
Add onion, garlic and ginger and carrots
Cook two or three minutes then add shrimp and diced salmon pieces
Cook 3-5 minutes
Push ingredients to one side of the pan and add eggs.
Scramble, toss all ingredients together then add hoisin, oyster and soy sauce to taste.
Salmon glaze made with hoisin sauce, soy sauce, grated ginger, honey, and water .