4 teaspoons Peanut oil
1 garlic clove, minced
2 scallions, chopped
!/2 cup chopped onion
1/2 cup each red and green bell peppers
1 1/2 cups frozen mixed vegetables, thawed
2 large eggs
2 cups cooked cold rice
1/2 pound Chicken brest cooked and in bite sizes
1/2 pound cooked salmon
2 tablespoons soy sauce
2 tablespoon fish sauce
1 tablespoon toasted sesame oil
In a large nonstick skillet or wok, heat 2 teaspoons of the oil over medium-high heat. Add the garlic, onions and scallions, and thawed mixed vegetables and cook, stirring frequently, until just tender, 2 to 4 minutes.
Push the vegetables to the sides of the skillet and crack the eggs in the center. Gently scramble the eggs, pushing them around the pan constantly, until just set, 1 to 2 minutes. Transfer the eggs and vegetables to a plate.
Add the remaining 2 teaspoons of oil to the skillet; add the rice and cook, stirring frequently, until toasted and warmed through, about 2 minutes.
Return the eggs and vegetables to the skillet and add the salmon, stirring well until incorporated. Add the soy sauce and sesame oil, stir, and cook for 1 to 2 more minutes. Serve.