Leftover rice and veggies, with Teriyaki Sesame Salmon means you’re only steps away from this easy Salmon Fried Rice. A quick meal you can whip up in just 20 minutes for lunch OR dinner.
This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.
Salmon Fried Rice Recipe
There are loads of fried rice recipes on this blog; 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 with Pineapple or Chicken Fried Rice for an easy weeknight meal.
And while I love takeout, there’s something that’s just better about recreating those dishes at home, knowing exactly what we’re eating.
My latest fried rice obsession is a bowl of salmon fried rice. Leftover rice and veggies, with Teriyaki Sesame Salmon and some simple spices come together for one delicious and easy lunch or dinner!
While any salmon will technically do, I love to use Teriyaki Sesame Salmon from Sea Cuisine; Wild Alaskan Salmon fillets that are already seasoned with ginger, soy sauce & red pepper – one less step when it comes to prep!
These salmon fillets come with two in a pack, so they’re a perfect way to repurpose leftovers. If you want to use both fillets for a meal (especially since there is 18g of protein per serving!), they’re ready to add to this salmon rice bowl in just 10-minutes on the stovetop or 20-minutes in the oven. Easy peasy.
Veggies in this rice dish
The best part about this simple Salmon Fried Rice is you can use any leftover veggies you have on hand! But here’s a classic rundown:
- 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.
- yellow onion. Sautéed for aromatics and texture.
- green onions. For garnish at the end.
Other veggies that you can add
Broccoli, corn, red pepper, or mushrooms. Use what you have and keep it simple!
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! How easy is that?
- 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! And it definitely compliments the flavor from the Teriyaki Sesame Salmon as well! 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!
Salmon Fried Rice
- 1 package Sea Cuisine Sesame Teriyaki Salmon
- 1/2 tablespoon butter or ghee
- 1/2 yellow onion, chopped
- 3 cloves garlic, mined
- 1/2 cup cooked cold rice
- 1 cup frozen cauliflower rice
- 1/2 cup frozen peas and carrots
- 2 large eggs, whisked
- 1/2 tablespoon soy sauce, or gluten-free Tamari - or coconut aminos
- 1 teaspoon Toasted Sesame Oil
- green onions, sesame seeds, for garnish (optional)
- Prepare the Sesame Teriyaki Salmon according to the package instructions. Set aside and flake the salmon into small chunks with a fork.
- Heat 1/2 tablespoon butter in a medium nonstick 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. Add the cauliflower rice (if using), frozen peas and carrots, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
- With a spoon or spatula, push the rice to one side of the skillet. Crack the eggs onto the other side of the skillet or wok. Cook, constantly stirring the egg, until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
- Gently fold in the flaked Sesame Teriyaki Salmon and toss, serve immediately garnished with scallion greens and sesame seeds.