Quick and Easy Salmon Fried Rice Recipe
This Quick and Easy Salmon Fried Rice Recipe is made with brown rice and fresh or frozen vegetables. This weeknight meal is great for when you are in a pinch and wondering what to do with leftover salmon.
Servings 4
Calories 365kcal
Equipment
Ingredients
- oil spray
- 2 eggs, beaten
- 3 cups cooked and cold brown rice I used long-grain. Use what you prefer. Use previously cooked and refrigerated cold rice. It works best for crisping.
- 12 oz salmon fillets Skin Removed, I use wild caught salmon
- 1 teaspoon seafood seasoning or Old Bay Seasoning.
- salt and pepper to taste
- 1 tablespoon sesame oil
- 1 package Trader Joe's Asian Vegetable Stir Fry
- 2 garlic cloves, minced
- 4 teaspoons soy sauce Add more to taste if necessary.
- 1 teaspoon fish sauce
- 5 green onions, chopped Seperate the white ends from the green pieces.
Stir Fry Veggies (if using your own and not Trader Joe's)
- 1 cup sliced or chopped onions
- ½ cup sugar snap peas
- 1 cup broccoli florets fresh or frozen
- 1 cup sliced mushrooms
Instructions
- Slice and cut the salmon into large chunks about 1 ½ inches each.
- Season the salmon with seafood seasoning, salt, and pepper to taste.
- Heat a wok or large skillet on medium high heat. Spray with cooking oil.
- Add the beaten eggs and scramble the eggs in the wok for 1-2 minutes. In a wok, things cook faster than in a frying pan. Be careful not to overcook the eggs. Remove the eggs and set aside.
- Add the seasoned salmon chunks to the wok on medium high heat. Cook for 1-2 minutes (flipping) and then remove the salmon and set aside. The salmon should cook fast. Be careful not to overcook it.
- Spray the wok or pan with additional cooking oil and add the sesame oil and the sliced veggies and white portions of the green onions on medium-high heat.
- Saute the veggies for 4-5 minutes or until soft.
- Add in the garlic and cooked brown rice and stir. Allow the rice to cook for about 3-5 minutes until the rice browns. If rice or veggies stick to the wok at any time, spray it with more oil.
- Add the soy sauce, fish sauce, cooked salmon, and cooked eggs, and stir. Allow the fried rice to cook for 2-3 minutes.
- Remove from heat and serve topped with the remaining green onions.
- Taste and adjust seasonings if necessary.
Video
Notes
- You can use frozen vegetables if you wish. Adjust the cook time as necessary and cook until the veggies are soft.
- If you use fresh, warm rice in the dish, the rice will turn out sticky and soggy. Use cold rice.
- Fish sauce is made from fermented fish, krill, or anchovies and is fermented for months up to 2 years. It has a salty, slightly sweet taste, and it does smell funky. If you omit it, the rice will lack in flavor.
- You should use a wok for this recipe. You can use a frying pan, but you will likely have a harder time, trying to fit in all of the ingredients and manage cooking the dish at an even temperature. Consider cooking in batches.
- Food will cook fast in a wok. Keep a close watch. Salmon is really easy to overcook. If the salmon starts to turn white on the outside, a white gunk of protein forms when it is being cooked too long. This will dry out the salmon.
- You can whatever rice you wish. Medium and Long gain typically works best, as short grain is softer and can clump.
- You will struggle with getting tender and flaky salmon if you use frozen salmon. I recommend thawing it first. I thaw salmon by placing it in a tightly sealed bag and placing the bag in a large bowl with cold water. It will thaw in a couple of hours.
- You can substitute shrimp or chicken if you wish. Shrimp will have a similar cook time. Chicken should be cooked until it reaches an internal temperature of 165 degrees. Use a meat thermometer.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 33g | Protein: 24g | Fat: 11g