Salmon Fried Rice

LentenChineseGluten-FreeFish and Seafood

Have leftover rice and cooked salmon? Make salmon fried rice! Comes together in minutes. Easy and so good!

Photography Credit: Elise Bauer

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.

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 itself! All brought together with lightly sweetened soy sauce.

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 10 minutes, and then let it sit around, while I prepped other things.

Salmon Fried Rice Recipe

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4 to 6

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.

Ingredients

  • 3 Tbsp soy sauce
  • 1 teaspoon brown sugar
  • 1 Tbsp olive oil
  • 2/3 cup diced red onion
  • 2/3 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3 eggs, well beaten
  • 4 cups day old cooked white rice (from about 2 cups of raw rice)
  • 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

Method

1 Mix brown sugar with soy sauce: Dissolve the brown sugar in the soy sauce in a small bowl. Set aside.

2 Sauté onion and and bell pepper, add garlic, ginger: Heat the olive oil in a large sauté pan or wok on medium high heat. Add the diced red onion and bell pepper and sauté until lightly browned, about 5 minutes.

Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more.

3 Add eggs, then rice: Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often.

4 Add peas, salmon, green onions, soy sauce mixture: 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.

Garnish with cilantro to serve, serve immediately.

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Links:

Salmon Fried Rice from Just One Cookbook

Salmon Fried Rice

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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21 Comments / Reviews

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Did you make it? Rate it!

  • Prem Singh Sachakul

    Yummy… Healthy and light. Enjoyed making and eating as well

    xxxxxyyyyy

  • Anne

    A hit with the whole family! It was a unique/different meal with no one flavour overpowering the other, which was fantastic. Every mouthful you get a taste of each ingredient. Easy to prep/make. Not too heavy on the stomach, but exactly what the body craved. This one is being written into the recipe book. *we used tinned salmon* (even better cold the next day as the flavours have developed through the dish… The kids even took a container to school for lunch!)

    xxxxxyyyyy

  • Ruth

    Delicious
    I will definitely make this dish whenever there’s leftover Salmon.

  • Katie

    I want make this dish for a party buffet. Is it o.k to prepare it the night before and warm it up the next day?

  • Marcia

    Tried this recipe this evening delicious, thank you. I had some cooked salmon left over from yesterday, used white onion, and no spring onions, as I didn’t have them, and I used some leftover quinoa, which gave a nutty bite. Otherwise followed it to the letter.
    I would also include this as a cold dish for a Buffet. I will definitely try your further recipes.
    Marcia uk.

    xxxxxyyyyy

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