Salmon Fried Rice

5 from 1 vote

Easy salmon fried rice with juicy salmon flakes, fluffy eggs, colourful veggies, and simple Chinese seasonings. A satisfying healthy family meal ready in 25 minutes, perfect for using up leftover rice.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings: or 2 generous portions

Calories: 340kcal

Author: Khin

Equipment

1 Large non-stick pan or skillet or wok

Ingredients

For the Salmon

300 g salmon fillets
¼ tsp white pepper or black pepper
salt
1 tbsp cooking oil

For the Fried Rice

450 g cooked jasmine rice or white rice preferably day-old
2 eggs
½ onion finely diced
2 cloves garlic finely chopped
80 g frozen peas and carrots
2 spring onions chopped
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce optional
1 tsp sesame oil
¼ tsp white pepper
2 tbsp cooking oil

US Customary - Metric

Instructions

Pan-Fry the Salmon

Pat the salmon dry. Heat a little oil in a large pan over medium-high heat. Place the salmon skin-side down, season with salt and pepper, and cook for 3 minutes. Flip, gently remove the skin with tongs, and cook for another 3 to 4 minutes, or until cooked through.

Flake the Salmon

Gently break the salmon into large flakes with your spatula, then push it to one side of the pan.

Scramble the Eggs

Beat 2 eggs with a pinch of salt. Add a little oil to the empty side if needed, then pour in the beaten eggs. Let them set for a few seconds before scrambling into small pieces. Transfer the salmon and eggs to a plate.

Stir-Fry the Vegetables

Add more oil if needed. Stir-fry the onion over medium-high heat for 1 minute, then add the garlic and stir for 30 seconds until fragrant. Add the peas and carrots and cook for another 1 to 2 minutes.

Add the Rice and Seasonings

Add the cooked rice and increase the heat as needed. Stir-fry for 2 to 3 minutes, gently breaking up any clumps. Add the light soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper. Toss until evenly coated.

Combine and Serve

Return the salmon and eggs to the pan. Toss gently for 1 to 2 minutes until everything is piping hot, keeping some salmon flakes intact. Finish with spring onions and serve hot.

Nutrition