Ingredients:

1 can x 155g  SABA Pink Salmon in Natural Oil

3 Tbsp   Cooking Oil

4 cloves   Garlic, minced

2 cups   Cooked Rice (leftovers will do)

2 pcs   Eggs

1 Tbsp   Soy Sauce 

¼ cup   Carrot, finely chopped

¼ cup   Green Peas

¼ cup   Corn Kernels

½ cup   Cabbage, shredded

2 Tbsp   Green Onion, chopped

Salt and pepper to taste

Procedure:

1. Open the can of SABA Pink Salmon in Natural Oil. Drain. Transfer the salmon into a bowl and roughly flake the fish using a fork. Set aside.

2. Beat the eggs in a bowl and add the rice. Mix. Set aside.

3. In a large pan or wok, warm 2 Tbsp oil over medium heat. Add garlic and flaked salmon. Cook until garlic turns light brown. Remove from the pan and set aside.

4. In the same pan, heat the remaining 1 Tbsp oil and add the rice. Cook rice with combination of tossing and stirring until the eggs are cooked.

5. Add the soy sauce, carrots, green peas, corn kernels and cabbage. Mix well and season with salt and pepper. Cook until heated through and the rice are well dispersed.

6. Before turning off the heat, sprinkle the chopped green onions.

7. Serve while hot.