Leftover salmon and rice, with veggies comes together to make an easy Salmon Fried Rice recipe. A quick meal you can whip up in just 20 minutes!
Salmon Fried Rice Recipe
There are loads of fried rice recipes on this site; ultimate comfort food that can be made with all kinds of leftovers and pantry staples that come together in no time. I especially love this Cauliflower Shrimp Fried Rice or Chicken Fried Rice using leftover rotisserie chicken for an easy weeknight meal. Try with a drizzle of sriracha mayo, if you like a little heat!
My latest fried rice obsession is a bowl of salmon fried rice. Leftover salmon and rice – with veggies, and some simple spices come together for one delicious and easy lunch or dinner!
ingredients in this recipe
In a pinch, I’ll use pre-seasoned salmon fillets that I can add to a skillet while I prep everything else. But any leftover salmon will do for this salmon egg fried rice dish. The best part about this simple recipe is you can use any leftover veggies you have on hand, but here’s a classic rundown:
- leftover salmon: from the skillet, air fryer, oven. Doesn’t matter. Or find a brand of pre-seasoned fillets that you can cook in under 10 minutes.
- leftover white rice cold rice. any rice is fine.
- butter: or ghee for flavor, and to help crisp up the rice.
- Frozen peas and carrots: You can buy a combo mixed bag, or separate. You can add the frozen veggies straight from the bag and into your skillet or wok.
- Riced cauliflower: This is optional but it’s a great way to add some extra veg and bulk up this rice bowl without solely using a grain. It helps to stretch this dish while adding extra veggies. You can use fresh or frozen cauliflower rice for this dish.
- aromatics: Onion and garlic, sautéed for aromatics and texture.
- tamari sauce: for flavor. You can use soy sauce if not gluten-free.
- sesame oil: to finish at the end, for flavor.
- green onions. For garnish at the end.
Other veggie ideas that you can add in to this fried rice with salmon
- broccoli
- corn
- bell pepper
- mushrooms
TIPS to make THE BEST FRIED RICE:
- Use cold rice. Thoroughly chilled cooked white rice is the way to go. A fresh batch of warm (or even lukewarm) rice will not fry up when it drops into the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!
- Use butter. Butter (or ghee is fine too) will give a nice layer of flavor. You don’t need a massive amount. Just enough to add flavor to crisp up that chilled, leftover rice.
- Add toasted sesame oil. This makes a huge difference in the flavor and a little goes a long way! Sesame oil is meant as a finishing oil, not a cooking oil, so remove the pan from the heat and then stir it in for maximum flavor.
That being said, if you have leftover brown, basmati, or jasmine rice – use it! This is an easy weeknight Salmon and Rice Recipe, and there’s no need to stress about it!
how to store
- TO STORE: Let salmon fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
- TO FREEZE: Once completely cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.
Salmon Fried Rice
Ingredients
- 4-6 ounces leftover salmon filet - or a store-bought filet such as Sea Cusine that can be prepared in 5-7 minutes.
- 1/2 tablespoon butter or ghee
- 1/2 yellow onion, chopped
- 3 cloves garlic, mined
- 1/2 cup cooked cold rice - leftover rice is preferred
- 1 cup frozen cauliflower rice
- 1/2 cup frozen peas and carrots
- 2 large eggs, whisked
- 1/2 tablespoon tamari sauce, low-sodium or coconut aminos - or soy sauce, if not gluten-free
- 1 teaspoon Toasted Sesame Oil
- green onions, sesame seeds, for garnish (optional)
Instructions
- Flake leftover salmon into small chunks with a fork. Set aside.
- Heat 1/2 tablespoon butter in a medium skillet or wok over medium-high heat. Add yellow onion and cook, until translucent, about 3-4 minutes. Add minced garlic and saute until fragrant, about 2 minutes.
- Add the leftover rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Then add the cauliflower rice, frozen peas and carrots, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
- With a spoon or spatula, push the rice and veggie mixture to one side of the skillet. Crack 2 eggs onto the other side of the skillet. Cook, constantly stirring the egg, until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the tamari sauce and sesame oil.
- Gently fold in the flaked salmon and toss. Serve immediately garnished with scallion greens and sesame seeds.
Notes
- TO STORE: Let salmon fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
- TO FREEZE: Once completely cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.
Nutrition
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