Easy Salmon Fried Rice Recipe
A quick and flavorful way to use leftover rice and salmon, this easy salmon fried rice comes together in minutes with simple ingredients like soy sauce, garlic, eggs, and green onions. Perfect for a weeknight dinner or meal prep, and easy to customize with your favorite veggies or proteins.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium zucchini (diced)
- 2 cups thawed frozen peas and carrots
- ½ cup chopped green onions (plus extra for garnish)
- 2 cloves garlic (minced)
- 3 cups leftover rice (or 2 of the 90-second packets of pre-cooked rice) (preferably jasmine rice or other day-old rice)
- 2 large eggs (beaten)
- 2 cups flaked cooked salmon (instruction for cooking below, or use smoked salmon for added depth)
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil (plus extra to taste)
- ½ teaspoon black pepper
Instructions
To cook the salmon:
- Season 1 or 2 salmon fillets with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp and the salmon is mostly opaque. Flip and cook for another 2 to 3 minutes until just cooked through. Let rest for a minute, then flake with a fork before adding to the fried rice.
To make the fried rice:
- Heat oil in a skillet over medium heat. Saute the zucchini until crisp tender.
- Add the thawed peas and carrots and cook for 2 to 3 minutes, stirring occasionally, until heated through and slightly tender.
- Stir in the garlic and green onions and cook for an additional 1 minute or until fragrant.
- Add the rice, breaking up any clumps with your spatula. Stir-fry for 2 to 3 minutes until the rice is warmed through.
- Create a well in the center of the pan and add the beaten eggs. Stir until scrambled then incorporate into the rice.
- Stir in the flaked cooked salmon and continue to cook for another 1 to 2 minutes until the salmon is heated through.
- Stir in the soy sauce, sesame oil, and black pepper. Taste and adjust seasoning if needed. Serve hot, garnished with additional green onions if desired.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
VARIATIONS: Swap salmon with shrimp for a quick shrimp fried rice alternative. Use smoked salmon for a richer, deeper flavor. Canned salmon may be used, be sure to pick out the bones. You can also add other vegetables like bell peppers, corn, or edamame. For a shortcut version, roast fresh salmon and vegetables on a sheet pan while stir-frying the rice.
TIPS: Use leftover rice that has been chilled, as it holds up better and prevents the dish from becoming mushy. Cook over medium heat to avoid burning while allowing the rice to get slightly crispy. Add the cooked salmon toward the end to keep it tender and prevent it from drying out.
SERVING SUGGESTIONS: Serve with a side of steamed broccoli, a simple cucumber salad, or miso soup. Garnish with extra green onions, sesame seeds, or a drizzle of sriracha for a spicy kick.
Nutrition
Calories: 431kcalCarbohydrates: 46gProtein: 23gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 119mgSodium: 727mgPotassium: 776mgFiber: 5gSugar: 3gVitamin A: 8143IUVitamin C: 20mgCalcium: 75mgIron: 2mg
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