Salmon Fried Rice

1. Heat olive oil in 8" skillet over medium high heat.

2. Add onion and carrots saute until softened.

3. Add green & red bell Peppers,salmon and cook for another 1 minutes.

4. Add rice, tossing to mix well; stir-fry for 3 minutes.

5. add seasoned salt ,Taste the mixture and season more or not.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	49.9748 g
Protein	62.8036 g
Carbohydrates	292.6626 g
Energy	1878.884 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6237 g
Water	259.6508 g
Aspartic acid	6.3371 g
Calcium, Ca	82.66 mg
Lutein + zeaxanthin	85.12 g
Fiber, total dietary	15.576 g
Carotene, beta	2652 g
Niacin	37.7972 mg
Fatty acids, total saturated 18:4	0.1411 g
Vitamin A, RAE	287.6 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	4.3576 g
Riboflavin	1.0377 mg
Tocopherol, beta	0.1512 mg
Fatty acids, total polyunsaturated 15:0	0.0074 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1184 g
Fatty acids, total saturated 20:1	0.4198 g
Glutamic acid	11.3455 g
Sodium, Na	118.58 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4421 g
Total lipid (fat)	49.9748 g
Manganese, Mn	10.7323 mg
Fructose	1.208 g
Proline	2.5967 g
Fatty acids, total saturated 16:0	5.018 g
Fatty acids, total saturated 8:0	0.905 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.5779 g
Sucrose	4.3828 g
Choline, total	87.3004 mg
Sugars, total	7.3508 g
Serine	2.9301 g
Fatty acids, total saturated 10:0	1.0693 g
Fatty acids, total saturated 18:0	1.333 g
Fatty acids, total saturated 20:4 undifferentiated	0.4539 g
Vitamin B-6	3.2957 mg
Selenium, Se	125.752 g
Ash	9.3854 g
Tocotrienol, delta	0.222 mg
Fatty acids, total saturated 18:1 undifferentiated	9.256 g
Pantothenic acid	6.9551 mg
Phenylalanine	2.874 g
Copper, Cu	1.588 mg
Betaine	0.208 mg
Thiamin	2.4438 mg
Retinol	20.4 g
Methionine	1.6682 g
Iron, Fe	6.397 mg
Carbohydrate, by difference	292.6626 g
Phosphorus, P	1525.1 mg
Folate, total	148.88 g
Tocopherol, gamma	0.703 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.5457 g
Fatty acids, total saturated 22:1 undifferentiated	0.4743 g
Lycopene	0.32 g
Alanine	3.8061 g
Cholesterol	93.5 mg
Valine	3.5005 g
Fatty acids, total saturated 18:2 undifferentiated	4.3564 g
Glycine	3.1001 g
Carotene, alpha	1112.64 g
Glucose (dextrose)	1.7648 g
Fatty acids, total saturated 14:0	4.7598 g
Zinc, Zn	9.1818 mg
Isoleucine	2.8328 g
Fatty acids, total saturated 12:0	12.8025 g
Fatty acids, total polyunsaturated	8.5025 g
Tocotrienol, gamma	4.958 mg
Leucine	5.2256 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0037 g
Tocotrienol, alpha	1.6632 mg
Vitamin A, IU	5415.52 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.4879 g
Folate, DFE	148.88 g
Tryptophan	0.7661 g
Vitamin C, total ascorbic acid	7.808 mg
Phytosterols	37.84 mg
Fatty acids, total polyunsaturated 16:1 c	0.0148 g
Fatty acids, total polyunsaturated 18:1 c	3.8443 g
Fatty acids, total saturated 20:0	0.0555 g
Tocotrienol, beta	0.333 mg
Fatty acids, total saturated 6:0	0.0544 g
Starch	268.7446 g
Tyrosine	2.2666 g
Vitamin B-12	5.406 g
Vitamin K (phylloquinone)	13.4824 g
Fatty acids, total saturated	26.0678 g
Histidine	1.7642 g
Fatty acids, total monounsaturated	10.5906 g
Threonine	2.6336 g
Folate, food	148.88 g
Fatty acids, total polyunsaturated 24:0	0.0629 g
Vitamin E (alpha-tocopherol)	3.4835 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.8955 g
Fatty acids, total trans	0.0037 g
Magnesium, Mg	490.34 mg
Lysine	4.282 g
Potassium, K	1977.2 mg
Cystine	0.7471 g
Fluoride, F	1.904 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Rice	2 cups	1357.9	282.125	11.84
Salmon	6 ounces	241.4	0	10.778
Carrot	0.25 cup	13.12	3.0656	0.0768
Onion	0.5 cup	32	7.472	0.08
Red bell pepper	0.5 cup	0	0	0
Vegetable oil	2 tablespoons	234.464	0	27.2
green bell pepper	0.5 cup	0	0	0