Salmon Fried Rice

LentChineseGluten-Free

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.

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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

  • 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 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon extra virgin 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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Salmon Fried Rice from Just One Cookbook

Salmon Fried Rice

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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55 Comments / Reviews

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Did you make it? Rate it!

  1. Scott

    Wonderfully easy and tasty. Used Trader Joe’s quick cook rice – it’s dry like left over rice. Coconut sugar instead of brown. Added a splash of fish sauce to the coconut aminos – soy free here. No peas in the freezer (unusual) so I added some jalapeño and green pepper with the red. I’m sure this will be in regular rotation. Thanks for sharing.

    xxxxxyyyyy

  2. Gabbie Ramirez

    We loved it! We added more soy sauce to this recipe. Next time I might add some bean sprouts.

    xxxxxyyyyy

  3. Cheeb

    1st time making fried rice. Very, very good!

  4. Valeria

    Since the goal was to use up leftovers frugally, I took the liberty of subbing in what I had on hand. I also cut the recipe in half and still created leftover Salmon Fried Rice.

    So here’s what I did different: white onion, green bell pepper, red rice, and edamame instead of peas. Also, no green onion (pouring rain, only green onions are still growing in the yard).

    This recipe is definitely a keeper.

    xxxxxyyyyy

  5. jim

    Ok great recipe better than any Chinese resteraunt I have eaten at Im going to add shrimp in a couple days thanks great jod dang I’m A CHEF NOW

    xxxxxyyyyy

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