Description
This easy and flavorful Salmon Fried Rice combines tender flaked salmon with vegetables, eggs, and fragrant jasmine rice. Perfect for a quick weeknight meal, this Asian-inspired dish uses simple ingredients and comes together on the stovetop in just 25 minutes. Leftover salmon, whether grilled, baked, or canned, works wonderfully in this recipe, making it a great way to minimize waste and maximize taste.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 2 green onions, sliced
Protein and Eggs
- 2 large eggs, beaten
- 1 ½ cups cooked salmon, flaked and skin removed
Rice and Sauces
- 3 cups cooked and chilled jasmine rice
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Oils and Seasoning
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sauté peas and carrots: Add the thawed peas and carrots to the skillet and sauté for 2 minutes to combine the flavors and soften the vegetables.
- Cook the eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked, then stir the scrambled eggs into the vegetables evenly.
- Stir-fry the rice: Add the remaining tablespoon of vegetable oil and the cold jasmine rice to the skillet. Stir-fry for 2 to 3 minutes, breaking up any clumps to ensure even cooking and prevent sogginess.
- Add sauces and seasoning: Drizzle soy sauce, oyster sauce, and sesame oil over the rice. Stir well to coat all the ingredients evenly and enhance the flavor.
- Incorporate the salmon: Gently fold the flaked salmon into the rice mixture to avoid breaking it up too much. Continue cooking for another 2 to 3 minutes until everything is heated through.
- Season and serve: Taste the fried rice and season with salt and pepper as needed. Remove from heat and sprinkle sliced green onions on top before serving to add a fresh crunch.
Notes
- For best results, use chilled, day-old rice to prevent the dish from becoming soggy.
- Leftover grilled, baked, or canned salmon can be used interchangeably in this recipe.
- Add a splash of chili oil or sriracha for an extra kick of heat if desired.
