Ingredients:

8 cups    Rice, cooked (you may use left over rice)

1 can x 155g  SABA Squid in Soy Sauce

½ cup   Cooking Oil

1 can x 155g   SABA Mackerel in Natural Oil

1 can x 155g  SABA Pink Salmon in Natural Oil

1 pc   Egg, scrambled, sliced into strips

¼ cup   Cooking Oil

6 cloves  Garlic, minced

1 pc    Carrot, finely chopped

1 pc, small  Red Bell Pepper, finely chopped

½ cup   Sweet Green Peas

2 cups   Cabbage, shredded

Salt, to taste

1 tsp   White Pepper

3 Tbsp   Spring onions, chopped

Procedure:

1. Using wet fingers, separate the cooked rice grains. Set aside.
2. Open SABA Mackerel in Natural Oil and SABA Pink Salmon in Natural Oil. Drain. Transfer fish into separate bowls.
3. Heat 1/2 cup cooking oil in a pan. Fry mackerel and pink salmon cutlets until brown (note: cover the pan to prevent oil splatter). When cooled, chop coarsely. Set aside.
4. Open and drain SABA Squid in Soy Sauce. Mince squid. Set aside. 
5. In a large frying pan or non-stick pan, at medium heat, heat 1/4 cup oil and sauté garlic until brown. Add minced squid. Sauté for a few minutes, then add the carrots and red bell pepper.
6. Stir in cooked rice. Cook for 5-7 minutes, mixing occasionally. “Break down” clumped rice.
7. Add chopped fried mackerel and pink salmon along with the scrambled eggs, sweet peas, and cabbage. Season with salt and white pepper. Cook for a few more minutes until heated through. 
8. Transfer fried rice to a large platter. Garnish with chopped spring onions. Serve hot.