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–+ servings
savory salmon rice dish

Salmon Fried Rice

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4

Equipment

  • 1 large skillet or wok
  • 1 Spatula
  • 1 Cutting board
  • 1 Knife
  • 1 Bowl
  • 1 measuring cup

Ingredients
  

  • 2 cups cooked rice
  • 2 tablespoons vegetable oil
  • 1 pound salmon fillet skin removed and cut into cubes
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots thawed
  • 2 eggs beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 green onions chopped
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add salmon cubes to the skillet and cook until they are browned and cooked through, about 3-4 minutes.
  • Remove the salmon from the skillet and set aside.
  • In the same skillet, add the remaining vegetable oil and garlic, stir-frying for about 30 seconds.
  • Add the peas and carrots to the skillet and stir-fry for 2 minutes.
  • Push the vegetables to one side of the skillet and pour in the beaten eggs, scrambling until fully cooked.
  • Add the cooked rice to the skillet, combining well with the vegetables and eggs.
  • Stir in the soy sauce, oyster sauce, and black pepper.
  • Return the salmon to the skillet, gently mixing to combine with the rice mixture.
  • Add the green onions and sesame oil, tossing everything together before removing from heat.
  • Allow the dish to rest for 5 minutes before serving.

Notes

For best results, use day-old rice as it tends to be drier and less sticky, making it perfect for fried rice. Ensure the skillet is hot enough before adding the ingredients to achieve a nice sear on the salmon and to prevent the rice from becoming soggy. Customize the dish with additional vegetables or seasonings based on your preference.
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