Name: Salmon Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked salmon, flaked (leftover or freshly cooked); 4 cups cooked jasmine or long grain rice (preferably cold); 2 tablespoons vegetable oil; 1 tablespoon sesame oil; 1 small onion, diced; 3 garlic cloves, minced; 1 cup frozen peas and carrots; 2 eggs, lightly beaten; 3 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 1 teaspoon sriracha or chili garlic sauce (optional); ½ teaspoon ground black pepper; 2 green onions, sliced; lime wedges and sesame seeds for garnish

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This Salmon Fried Rice Recipe is the ultimate comfort food for busy weeknights and leftover transforms! Savory, satisfying, and bursting with color, every bite features tender flaked salmon, crisp-tender vegetables, fluffy rice, and a harmonious blend of Asian-inspired flavors. It’s quick, nourishing, and full of little touches that make it taste like a special treat—yet you can whip it up with what you’ve got in the fridge. If you’re a fried rice fan with salmon to use up, this is the go-to meal you’ll want on repeat.

Ingredients You’ll Need

You won’t believe how a handful of pantry staples and fridge finds turn into this vibrant, crave-worthy stir fry. Every ingredient in this Salmon Fried Rice Recipe brings something to the party—whether it’s texture, color, or that unmistakable savory magic.

Cooked Salmon: Flaked salmon packs protein and richness; leftover grilled, baked, or poached salmon all work brilliantly.
Cold Jasmine or Long Grain Rice: Day-old rice gives you those perfect, slightly chewy grains that make fried rice so irresistible.
Vegetable Oil: Neutral oil is perfect for high-heat stir-frying, keeping things light while letting other flavors shine.
Sesame Oil: Just a splash at the end brings deep, toasty aroma you’ll notice with every forkful.
Onion: A diced onion softens and sweetens as it cooks, creating a savory base for your stir fry.
Garlic Cloves: Fresh garlic gives a fragrant kick—don’t skip it!
Frozen Peas and Carrots: These brighten up the dish with color and crunch; no need to thaw in advance.
Eggs: Lightly beaten eggs get scrambled into ribbons that hold the whole recipe together.
Soy Sauce: The umami-rich, salty backbone of classic fried rice flavor.
Oyster Sauce (Optional): This is your secret weapon for next-level savory depth, but your Salmon Fried Rice Recipe is still delicious without it.
Sriracha or Chili Garlic Sauce (Optional): A dash of heat wakes up the palate—add as much as you like!
Ground Black Pepper: A pinch is all you need for gentle bite and contrast.
Green Onions: Fresh and peppery, they make the final dish pop with color and brightness.
Lime Wedges and Sesame Seeds for Garnish: Finish strong with citrus zing and a nutty sprinkle.

How to Make Salmon Fried Rice Recipe

Step 1: Prep Your Ingredients

Before you start stir-frying, gather and prep everything. Flake your salmon into bite-sized pieces, dice the onion, mince the garlic, and measure out your sauces. Having everything handy makes the cooking process smooth, since fried rice comes together quickly in the skillet.

Step 2: Sauté the Aromatics

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and let it cook for about 2 to 3 minutes, just until it’s soft and starting to turn golden. Stir in the minced garlic, letting it sizzle and release its mouthwatering aroma for about 30 seconds—your kitchen will already smell amazing!

Step 3: Cook the Veggies

Toss in the frozen peas and carrots, stirring constantly for 2 minutes. These veggies don’t just add color and sweetness, they also keep things light and interesting. They’re ready as soon as they’re heated through but still a tad crisp.

Step 4: Scramble the Eggs

Push all the veggies to one side of the pan. In the empty space, pour in your lightly beaten eggs. Gently scramble them until just cooked—soft but not dry—then fold them into the veggies so everything is evenly mixed.

Step 5: Add Rice and Stir-Fry

Add the cold rice, breaking up any clumps with your spatula or hands before it goes in. Stir-fry for 3 to 4 minutes, spreading the rice out so it heats evenly and gets a touch of golden color. This is when the magic happens, and the rice soaks up all the flavors from the aromatics and eggs.

Step 6: Finish with Salmon and Sauces

Scatter in your flaked salmon. Pour over the soy sauce, oyster sauce (if using), sriracha (if you want heat), and sprinkle the black pepper. Drizzle the sesame oil last for maximum aroma. Toss everything together gently, just until the salmon is warmed through and every grain of rice is coated in sauce.

Step 7: Garnish and Serve

Turn off the heat and top with sliced green onions, sesame seeds, and lime wedges. The garnishes bring a fresh crunch and a burst of citrus that wakes up the flavors of your Salmon Fried Rice Recipe. Scoop generously into bowls and dig in while it’s piping hot!

How to Serve Salmon Fried Rice Recipe

Garnishes

The right garnishes take your Salmon Fried Rice Recipe from good to restaurant-worthy. A scatter of sliced green onions and toasted sesame seeds brings crunch and color, while a squeeze of lime over each bowl adds brightness that makes all the flavors sing. For extra flair, toss on a few cilantro leaves or even a sprinkle of furikake.

Side Dishes

This fried rice is a standout main, but light sides make it even more memorable. I love serving it with a crisp cucumber salad or steamed baby bok choy. A bowl of miso soup or some quick pickled veggies add a fresh, tangy contrast to the savory richness of the Salmon Fried Rice Recipe.

Creative Ways to Present

Sometimes it’s fun to go beyond the standard bowl! Try spooning the fried rice into hollowed-out bell peppers, or serving it in lettuce cups for a lighter, hand-held option. On casual nights, pile the rice high on a platter and sprinkle with plenty of herbs so everyone can help themselves family-style.

Make Ahead and Storage

Storing Leftovers

Leftover Salmon Fried Rice Recipe is a lunch miracle! Store any cooled, leftover fried rice in an airtight container and refrigerate for up to 3 days. It’s tasty cold or warm, making it a meal prep superstar.

Freezing

If you want to freeze portions for later, spread the fried rice on a baking sheet to cool quickly, then pack into freezer-safe bags or containers. It’ll keep for up to 2 months. Thaw overnight in the fridge, or gently reheat straight from frozen in a skillet.

Reheating

For the best texture, reheat Salmon Fried Rice Recipe in a large skillet over medium heat with a splash of water or broth. Stir often so it warms evenly and doesn’t dry out. The microwave works in a pinch—just cover and heat in 1-minute bursts, fluffing with a fork between rounds.

FAQs

Can I use canned salmon for this recipe?

Absolutely! Just drain your canned salmon well and flake it with a fork. It’s a convenient option that still delivers plenty of flavor and works beautifully in the Salmon Fried Rice Recipe.

What other vegetables can I add?

Almost anything goes—chopped spinach, diced bell peppers, mushrooms, edamame, or even corn give the dish new personality. Just cook any extra veggies a bit longer before adding to the rice if they need it.

Is there a good substitute for oyster sauce?

If you don’t have oyster sauce or want a vegetarian option, hoisin sauce or a bit of extra soy sauce with a pinch of sugar will do the trick. Or skip it entirely; the Salmon Fried Rice Recipe still shines.

How do I keep fried rice from getting mushy?

Cold, day-old rice is the secret! It keeps the grains separate and chewy. If using freshly cooked rice, spread it on a tray to cool and dry for 30 minutes first, which will help prevent that mushy texture.

Can I make this gluten-free?

Yes! Use tamari instead of soy sauce and a gluten-free oyster sauce if needed, and your Salmon Fried Rice Recipe will be totally gluten-free and just as tasty.

Final Thoughts

There’s nothing more satisfying than tossing together a meal that’s quick, nourishing, and full of bold flavors. This Salmon Fried Rice Recipe is proof that leftovers can become something crave-worthy and new. Give it a try, and I think you’ll find yourself looking forward to having leftover salmon just for an excuse to make this again!

Salmon Fried Rice Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Salmon Fried Rice recipe is a delicious and easy way to use up leftover salmon. With a perfect blend of flavors from soy sauce, sesame oil, and a hint of spice, this Asian-inspired dish is a quick weeknight dinner option that the whole family will love.

Ingredients

Scale

For the Salmon Fried Rice:

2 cups cooked salmon, flaked (leftover or freshly cooked)
4 cups cooked jasmine or long grain rice (preferably cold)
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 small onion, diced
3 garlic cloves, minced
1 cup frozen peas and carrots
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sriracha or chili garlic sauce (optional)
½ teaspoon ground black pepper
2 green onions, sliced
lime wedges and sesame seeds for garnish

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Instructions

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the peas and carrots and cook for 2 minutes until heated through. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix with the vegetables.
Add the cold cooked rice, breaking up any clumps, and stir-fry for 3–4 minutes. Add flaked salmon, soy sauce, oyster sauce (if using), sriracha (if using), black pepper, and sesame oil. Toss everything together gently until heated through and evenly coated.
Remove from heat and garnish with sliced green onions, sesame seeds, and lime wedges.