The best thing about making too much rice is that you have leftovers for fried rice, you know, the kind with some egg swirled in, chopped vegetables, and a soy sauce based sauce.
How Turn Leftover Salmon and Rice Into a Meal
If you also happen to have some leftover cooked salmon (I know, it's a stretch, but you might, right?) This salmon fried rice is one of the best possible things you could make with it.
We grilled up some fresh salmon the other day and had just enough leftover to toss into this fried rice dish. With the egg, peas, onions, ginger, garlic, and bell pepper, it's a meal in and of itself! All brought together with lightly sweetened soy sauce.
The Best Rice to Use in Salmon Fried Rice
Now, usually you would want to use day-old rice for fried rice. Why? Because it's drier, meaning it will fry better and get browned on the edges.
We didn't have any. So, instead I made a fresh batch of rice, spread it out on a sheet pan and put it in a 200°F oven for 12 minutes. Then, I let it sit around, while I prepped other things.
Fast Ways to Cook Salmon
Is your salmon still fresh and not leftover? Here are a few ways to cook it for making this recipe.
Other Veggies to Use
Fried rice is what we make when we have leftover rice, vegetables, and protein. So, throw in whatever veggies you have in your fridge, freezer, or pantry.
You can add chopped onions or shallots for more flavor. Feel free to add or substitute with chopped celery, carrots, bell peppers, edamame, chopped water chestnuts, or pineapples.
If you're really pressed for time, you can add a standard frozen stir-fry veggie mix to make it easier.
What to Serve With Salmon Fried Rice
How to Store and Reheat This Recipe
Although fried rice is made from leftover rice and other ingredients, you may still have leftovers. Be sure to cool the rice completely before storing in an airtight container in your fridge.
You can reheat your fried rice in a wok or frying pan. Be sure to preheat the pan with a bit of oil first, then stir-fry until the rice is heated through, about 10 minutes (depending on your level of heat). Know that your salmon will break up some more though.
Alternatively, you can reheat your fried rice in the microwave. If the rice is a bit too dry, add about a tablespoon or two of water first for better steaming.
Leftover fried rice will keep for awhile in the fridge (or freezer), but the salmon makes it only good for at most two to three days.
More Ways to Use Leftover Salmon
- Salmon Salad
- Salmon Patties
- Salmon Lettuce Wraps
- Salmon Macaroni Salad
- Salmon Burgers With Chive and Lemon Mayonnaise
Salmon Fried Rice
If you don't have day-old rice, you can take freshly made rice, spread it out in an even layer on a sheet pan, and put it into a 200°F (93°C) oven for 12 minutes to dry out a bit.
1 teaspoon brown sugar
3 tablespoons soy sauce
1 tablespoon extra virgin olive oil
2/3 cup diced red onion
2/3 cup diced red bell pepper
2 cloves garlic, minced
1 (1-inch piece) ginger, grated
3 large eggs, well beaten
4 cups day-old cooked white rice (see recipe note)
1 cup frozen peas, thawed
2 cups cooked salmon, in large chunks
2 green onions, thinly sliced, including the greens
Cilantro or parsley, for garnish
Mix the brown sugar with soy sauce:
Dissolve the brown sugar in the soy sauce in a small bowl. Set aside.
Saute the onion, bell pepper, garlic, and ginger:
Heat the olive oil in a large saute pan or wok on medium-high heat. Add the diced red onion and bell pepper and saute until lightly browned, about 5 minutes.
Lower the heat to medium, and stir in the garlic and grated ginger. Cook for a minute more.
Add the eggs, then the rice:
Add the beaten eggs and stir until just cooked. Add the cooked rice, and increase the heat to medium-high. Cook for a couple minutes more, stirring often.
Add the rest of the ingredients:
Add the peas, salmon, and green onions. (Be gentle with the salmon so you don't break it up too much.) Stir in the soy sauce mixture and remove from heat.
Serve immediately, garnished with cilantro.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||9%|
|Total Sugars 4g|
|Vitamin C 34mg||170%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|