Go Back
–+ servings
salmon fried rice in a wok

Salmon Fried Rice

This Salmon Fried Rice is stir-fried with vegetables including snap peas, broccoli, mushroom, onions, and garlic. The flavor is enhanced using soy sauce and sesame oil. This is an easy weeknight meal ready in under 30 minutes!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, lunch
Cuisine American, Asian inspired
Servings 4 servings
Calories 365 kcal

Ingredients
  

  • oil spray
  • 2 eggs beaten
  • 3 cups cooked and cold rice I used long-grain. See notes
  • 12 oz salmon fillets Skin Removed
  • 1 teaspoon seafood seasoning or Old Bay Seasoning.
  • salt and pepper to taste
  • 1 tablespoon sesame oil
  • 1 cup sliced or chopped onions
  • 1/2 cup sugar snap peas
  • 1 cup broccoli florets fresh or frozen
  • 1 cup sliced mushrooms
  • 2 garlic cloves minced
  • 4 teaspoons soy sauce Add more to taste if necessary.
  • 1 teaspoon fish sauce See notes.
  • 5 green onions chopped Seperate the white ends from the green pieces.

Instructions
 

  • Slice and cut the salmon into large chunks about 1 1/2 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 rice. 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.

Notes

  • You can use frozen vegetables if you wish. Adjust the cook time as necessary and cook until the veggies are soft.
  • I used long-grain rice. Use what you prefer. Use previously cooked and refrigerated cold rice. It works best for crisping.
  • If you use fresh, warm rice in the dish, the rice will turn out sticky and soggy. Use cold rice.
  • Fish sauce is a standard ingredient used for flavor. Omit it if you wish.
  • I use a wok to prepare 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: 1servingCalories: 365kcalCarbohydrates: 33gProtein: 24gFat: 11g
Keyword fish fried rice, salmon fried rice, salmon fried rice with vegetables
Tried this recipe?Let us know how it was!