Salmon Fried Rice

Leftover salmon and rice with veggies, come together to make an easy Salmon Fried Rice recipe; ready to eat in just 20 minutes!

5 from 3 votes

Print Pin

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 10

Servings: 2

Calories: 469kcal

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)

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.

leftovers:

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.

Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!