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
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.
Notes
- Use leftover grilled or baked salmon for quick prep.
- For added veggies, stir in chopped spinach, bell peppers, or mushrooms.
- Day-old rice gives the best texture for fried rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 145 mg
