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Salmon Fried Rice Recipe

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4.1 from 75 reviews

This Salmon Fried Rice is a quick and easy one-pan dinner featuring pan-seared salmon bites, fluffy scrambled eggs, and buttery day-old jasmine rice stir-fried with soy sauce and mixed vegetables. Ready in under 30 minutes, this dish combines savory, tender salmon with perfectly cooked rice and vegetables, making it a satisfying, wholesome meal perfect for any day of the week.

Ingredients

Marinade

  • 8 oz salmon, skin removed and diced into 3/4” (1 cm) squares
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch

Rice & Vegetables

  • 3 tablespoons unsalted butter (or vegetable oil, or a combo of both)
  • 1/2 small red onion, small dice
  • 2 cloves garlic, sliced
  • 4 cups cold day-old jasmine rice (or medium grain rice)
  • 1/3 cup frozen vegetables (green peas and corn recommended)
  • 1/2 red pepper, small dice
  • 1 teaspoon light soy sauce (or seasoned soy sauce for seafood)
  • 1/2 teaspoon salt (or to taste)

Eggs & Garnish

  • 3 eggs, beaten
  • Sliced green onion for garnish (optional)

Instructions

  1. Marinate the Salmon: In a medium bowl, combine diced salmon with lemon juice, ground black pepper, salt, and cornstarch. Mix thoroughly to coat all pieces evenly. Set aside to marinate while preparing other ingredients.
  2. Prepare the Rice: Use your fingers or a fork to gently break up any clumps of the cold, day-old rice to ensure grains separate easily during cooking.
  3. Cook the Salmon: Heat 1/2 tablespoon butter in a large skillet over high heat until hot. Spread the salmon in a single layer and cook undisturbed for about 2 minutes until the bottom is golden. Flip pieces and cook another 2 minutes until the other side is golden. Stir a few times and then transfer the salmon onto a plate.
  4. Scramble the Eggs: Add another 1/2 tablespoon of butter to the same skillet. Pour in the beaten eggs and scramble gently until just cooked. Transfer the cooked eggs to the plate with the salmon.
  5. Sauté Aromatics: Add 2 tablespoons butter to the skillet and cook the diced red onion for 1 minute while stirring. Add sliced garlic and cook until the edges turn pale golden, about 1 more minute.
  6. Cook the Rice: Increase heat to medium-high and add the separated rice to the skillet. Stir to coat grains evenly with butter and oil. Let the rice toast, stirring occasionally, until it becomes dry and slightly crispy, about 4 to 5 minutes. Reduce heat to medium if the pan becomes too hot.
  7. Add Flavor and Vegetables: Pour in light soy sauce and stir to coat rice evenly. Add frozen vegetables and diced red pepper, sprinkle salt over the mixture, and stir. Cook until vegetables are thawed and any excess moisture evaporates, about 1 to 2 minutes.
  8. Combine and Finish: Return the cooked salmon and scrambled eggs to the skillet. Stir well to mix all ingredients. Lower heat to low and taste the rice. Adjust seasoning with additional salt and black pepper if needed. Garnish with sliced green onion if desired. Serve hot as a main or side dish.

Notes

  • A combination of vegetable oil and butter provides a balanced buttery flavor, but you can use either alone to suit your preference.
  • Use about 1 cup total vegetables, choosing from frozen mixes or fresh diced vegetables like red pepper. For harder veggies (carrots, green beans), dice small and cook beforehand or add early in the process.
  • If using sockeye salmon, cook it just to medium rare and add it back to the fried rice after turning off the heat to avoid overcooking, preserving its tender texture.

Find it online: https://deliciousyum.com/salmon-fried-rice-recipe/