Easy Salmon Fried Rice Recipes
This speedy salmon fried rice is loaded with tender flakes of fish, crisp veggies, and savory soy. Perfect for leftover rice on busy weeknights.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp neutral cooking oil canola or avocado oil
- 1 tsp toasted sesame oil
- 2 tsp garlic, minced
- 1 tsp fresh ginger, minced
- 8 oz cooked salmon, flaked leftover or canned, drained
- 3 cup cooked day-old white rice cold rice works best
- 1 cup frozen mixed vegetables peas, carrots, and corn
- 0.5 cup green onions, thinly sliced divide whites and greens
- 3 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 0.25 tsp white pepper
- 0.25 tsp fine salt to taste
- 4 oz eggs, lightly beaten about 2 large eggs
- 1 tsp sriracha or chili-garlic sauce optional, for heat
Instructions
Preparation Steps
- Flake the cooked salmon into bite-size pieces and set aside. Separate green onion whites from greens.
- Heat 1 tsp neutral oil in a large skillet over medium. Pour in beaten eggs and softly scramble. Transfer to a plate.
- Add remaining oil to the pan. Sauté green onion whites, garlic, and ginger until fragrant, about 30–45 seconds.
- Stir in mixed vegetables and cook until warmed and lightly tender, 2–3 minutes.
- Add cold rice. Break up clumps and stir-fry. Press rice into the pan and let it sear for 1 minute.
- Pour in soy sauce and rice vinegar. Toss to coat, then fold in flaked salmon and sesame oil.
- Return eggs to the pan. Add green onion greens, white pepper, salt, and sriracha if using. Toss and serve hot.
Notes
Variation: Swap in brown rice, add a handful of kimchi, or use canned salmon for a budget-friendly version. Storage: Refrigerate up to 3 days and reheat in a hot skillet with a splash of water to revive the texture.
This recipe is an original creation inspired by classic Easy Salmon Fried Rice Recipes flavors. All ingredient ratios and instructions are independently developed.