Salmon Egg Rice Breakfast Bowl
A fast, protein-rich breakfast bowl made in one pan with frozen salmon, vegetables and rice, plus soft scrambled eggs folded in. Keeping everything frozen makes it easy to portion and quick to throw together.
Chef's note This salmon, egg rice breakfast bowl is fast and easy for the sake of ease and portioning. I always buy my ingredients frozen.
Ingredients
- 3 oz frozen salmon fillet cut into dice-size cubes
- 1 tbsp olive oil a little for the pan plus a drizzle for the eggs
- 1 tbsp soy sauce a splash at the start and another splash later
- ⅓ cup frozen green beans chopped fairly fine
- ⅓ cup frozen sliced shiitake mushrooms chopped fairly fine
- garlic to taste
- seasoning paprika, onion powder or chili powder, to taste
- ½ frozen rice pouch one pouch is two servings
- 3 eggs scrambled
- ½ avocado optional, for extra fiber
- 1 tbsp sesame soy finishing sauce a drizzle, optional
- ½ lemon a squeeze, optional
About 700 calories a serving
- Calories
- 700
- Protein
- 41 g
- Carbs
- 17 g
- Fat
- 54 g
- Fiber
- 9 g
- Sugar
- 3 g
- Sodium
- 1,170 mg
Not counting frozen green beans, frozen rice pouch, sesame soy finishing sauce. An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Cut the 3 oz frozen salmon fillet into small cubes, about the size of a die.
Heat a sauté pan on medium. Add 2 tsp olive oil, the salmon and half of the 1½ tsp soy sauce.
Chop the ⅓ cup frozen green beans and ⅓ cup frozen sliced shiitake mushrooms fairly fine and add them to the pan. Season with garlic and seasoning.
Stir in the ½ frozen rice pouch straight from the freezer and let it all cook down.
Add the rest of the 1½ tsp soy sauce to season the rice and stir. Everything should be hot and the salmon mostly cooked.
Beat the 3 eggs in a small bowl. Push everything in the pan to the edges and drizzle 1 tsp olive oil into the center.
Pour the eggs into the center and fold them gently so they set in chunky ribbons.
Once the eggs are set, mix everything together and spoon it into a bowl.
Top with ½ avocado, a drizzle of 1 tbsp sesame soy finishing sauce and a squeeze of ½ lemon.
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