Swift Salmon Fried Rice

Unlock a world of vibrant flavors and effortless weeknight dining with this incredible **Quick and Easy Salmon Fried Rice recipe**. Perfect for busy evenings, this dish expertly combines the wholesome goodness of brown rice with fresh or frozen vegetables and succulent salmon. It’s not just a meal; it’s a brilliant solution for transforming leftover salmon into something truly spectacular. Say goodbye to mundane dinners and hello to a flavorful, healthy, and satisfying experience that comes together in under 30 minutes.

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For many, the idea of incorporating fish into fried rice might be new territory, traditionally reserved for shrimp or chicken. However, once you experience the delicious harmony, you’ll wonder why you hadn’t tried it sooner! My personal journey into fish-infused fried rice began with a delightful **Crab Fried Rice** recipe, and since then, I’ve been captivated by the versatility and depth of flavor that seafood brings to this classic Asian-inspired dish. This **Salmon Fried Rice** is a testament to that versatility, offering a lighter yet equally satisfying alternative.

If you’re exploring low-carb options, don’t miss my **Cauliflower Chicken Fried Rice** recipe, which offers a fantastic grain-free twist on a beloved favorite.

What Type of Rice to Use for Fried Rice

When crafting the perfect **Salmon Fried Rice**, the choice of rice is paramount. For this recipe, I opt for brown rice, appreciating its nutty flavor, slightly chewy texture, and increased fiber content compared to white rice. Both long-grain and medium-grain brown rice perform beautifully, offering a distinct, separate grain texture that is ideal for fried rice. While short-grain brown rice can be used, be aware that its higher starch content might lead to a slightly stickier result. For consistently fluffy brown rice, I highly recommend my **Instant Pot Brown Rice** recipe, which simplifies the cooking process and ensures perfect results every time.

Of course, if white rice is your preference, feel free to substitute it. Jasmine or Basmati white rice are excellent choices for fried rice due to their long grains and ability to remain separate when cooked.

Why Day-Old, Cold Rice is Best for Fried Rice

This might be the single most crucial tip for achieving restaurant-quality **fried rice**: always use day-old, cold rice. Whether it’s leftover rice from a previous meal or rice you specifically cooked and refrigerated for this recipe (my preferred method), the colder and drier the better. Using freshly cooked, warm rice will inevitably lead to a sticky, clumpy, and soggy dish. Here’s why:

• Moisture Content: Freshly cooked rice retains a lot of moisture. When you stir-fry it, this moisture turns into steam, preventing the rice from frying properly and developing that desirable crisp texture.
• Starch Retrogradation: As rice cools and chills in the refrigerator, a process called starch retrogradation occurs. The starch molecules firm up and dry out, leading to grains that are separate and less likely to clump together when stir-fried.
• Crispy Texture: Drier, cold rice absorbs the stir-fry sauces and oil much better, allowing it to achieve a slightly crispy exterior as it fries, which is the hallmark of excellent fried rice.

You can even use frozen rice, simply thaw it before adding to the wok. For a deeper dive into this technique, you can explore more on **Why Day Old Rice Makes the Best Rice** here.

Choosing the Right Salmon for Your Fried Rice

The star of this **Salmon Fried Rice** is, naturally, the salmon itself. My recommendation is to use fresh, wild-caught salmon. Wild-caught varieties are often praised for their robust flavor, firmer texture, and typically contain fewer contaminants compared to farm-raised salmon, as indicated by various studies focusing on environmental impact and nutritional profiles. Opting for wild-caught also supports more sustainable fishing practices.

When selecting your salmon fillets, look for vibrant color, a firm texture that springs back when gently pressed, and a fresh, mild scent – not overly fishy. If fresh salmon isn’t readily available, high-quality canned salmon can be a convenient alternative, just be sure to drain it well before adding to the dish.

Can You Use Frozen Salmon in Fried Rice?

Absolutely, you can use frozen salmon for your **Salmon Fried Rice**, and it’s a fantastic option for convenience and keeping ingredients on hand. However, to ensure the best possible texture and flavor, I highly recommend thawing the salmon completely before cooking. Attempting to cook salmon directly from its frozen state often results in a less tender, flakier outcome. The outside may cook faster while the inside struggles to reach temperature, leading to unevenly cooked fish.

For optimal results, thaw frozen salmon by placing it in a tightly sealed bag and submerging the bag in a large bowl of cold water. Depending on the thickness of the fillet, this method can thaw your salmon in just a couple of hours. Once thawed, pat it thoroughly dry before seasoning and cooking to achieve a perfect sear.

How to Prepare Delicious Salmon Fried Rice

Crafting this **easy Salmon Fried Rice** is a straightforward process that yields incredibly delicious results. Here’s a detailed breakdown of the steps to ensure a perfect dish:

1. Prepare the Salmon: Begin by slicing your salmon fillets into thick, manageable chunks, roughly 1 ½ inches each. This size allows for quick cooking and ensures the salmon remains moist and tender. Season these chunks generously with seafood seasoning, salt, and pepper to taste.
2. Cook the Eggs: Heat your wok or a large skillet over medium-high heat. Lightly spray it with cooking oil. Add your beaten eggs and scramble them quickly, for just 1-2 minutes, until they are set but still soft. Remove the scrambled eggs from the wok and set them aside. Overcooked eggs can become rubbery, so keep an eye on them.
3. Sear the Salmon: With the wok still on medium-high heat, add the seasoned salmon chunks. Sear them for 1-2 minutes per side, just until they develop a nice crust and are partially cooked. The salmon will finish cooking later with the rice. Remove the seared salmon and set it aside with the eggs. Be careful not to overcook the salmon at this stage; a little underdone is better than overdone, as it prevents dryness.
4. Sauté the Vegetables: Add a bit more cooking oil to the wok, along with the sesame oil. Introduce your chosen vegetables (or the Trader Joe’s Asian Vegetable Stir Fry mix) and the white parts of the green onions. Sauté for 4-5 minutes, or until the vegetables begin to soften and become tender-crisp.
5. Incorporate the Rice and Aromatics: Add the minced garlic and your cooked, cold brown rice to the wok. Stir everything together, breaking up any clumps of rice. Allow the rice to cook for about 3-5 minutes, stirring occasionally. This step is crucial for drying out the rice further and allowing it to brown slightly, developing that signature fried rice texture. If the rice starts to stick, add a small spray of oil.
6. Combine and Finish: Finally, add the soy sauce, **fish sauce**, the previously cooked salmon, and the scrambled eggs back into the wok. Stir gently to combine all the ingredients without breaking up the salmon too much. Cook for another 2-3 minutes, ensuring everything is heated through and the flavors meld together.
7. Serve: Remove the delicious **Salmon Fried Rice** from the heat. Garnish generously with the remaining green onions before serving. Taste and adjust seasonings as needed, adding more soy sauce or a pinch of salt if desired.

The Essential Role of Fish Sauce in Fried Rice

**Fish sauce** is a cornerstone ingredient in many Asian cuisines, and for good reason. Made from fermented fish, krill, or anchovies, and typically aged for months or even years, it imparts a unique depth of flavor that is difficult to replicate. Despite its “funky” aroma straight from the bottle, its contribution to dishes like **Salmon Fried Rice** is transformative.

Fish sauce offers a profound umami richness—that savory, fifth taste—alongside a complex salty and slightly sweet profile. You’ve likely encountered its magic in authentic Asian restaurants, even if you couldn’t identify it. A little goes a long way; this recipe calls for just a teaspoon, which is enough to elevate the entire dish without overpowering the delicate flavor of the salmon. Avoid tasting it straight, as its intensity is meant to blend harmoniously with other ingredients. If you choose to omit it, the fried rice will undoubtedly lack a significant layer of its intended flavor and complexity.

Wok vs. Frying Pan: The Best Cookware for Fried Rice

For truly authentic and perfectly cooked **Salmon Fried Rice**, a wok is the preferred cooking vessel. Its distinctive rounded bottom and high, sloped sides are designed for efficient stir-frying. A wok concentrates heat at the bottom while allowing food to be pushed up the sides to stay warm without overcooking. This unique shape also makes tossing ingredients incredibly easy, ensuring even cooking and distribution of flavors.

The superior heat distribution of a wok means vegetables and meat cook faster and more evenly, and its larger capacity easily accommodates all the rice and vegetable ingredients without crowding the pan. I personally favor this **cast iron wok from Amazon** for its excellent heat retention, but a **standard carbon steel wok** is also a fantastic choice.

While you can certainly use a typical flat-bottomed frying pan, you’ll likely face a few challenges. Frying pans tend to crowd ingredients, making it harder to achieve even cooking and the desired crispness for the rice. If using a frying pan, consider cooking the ingredients in batches to avoid overcrowding and ensure proper heat management.

Serving Suggestions for Salmon Fried Rice

This **Quick and Easy Salmon Fried Rice** is a wonderfully complete meal on its own, packed with protein, carbohydrates, and essential vegetables. However, you can always enhance it or serve it alongside complementary dishes. Here are some ideas:

• Extra Veggies: Feel free to customize your fried rice with any of your favorite stir-fry vegetables. Excellent additions include:
  • Snap Peas
  • Peas
  • Mushrooms
  • Onions (yellow, white, or red)
  • Green Onions (for garnish and flavor)
  • Bell Peppers (any color)
  • Asparagus
  • Broccoli florets
  • Shredded Cabbage
  • Bok Choy
  • Shredded Carrots
  • Corn kernels
  • Edamame
• Toppings & Garnishes: Elevate the flavor and texture with a sprinkle of toasted sesame seeds, a drizzle of sriracha or chili oil for heat, a squeeze of fresh lime juice, or additional fresh cilantro.
• Side Dishes: If you’re looking to create a larger spread, consider pairing your fried rice with:
  • Simple steamed edamame
  • Light cucumber salad with a sesame dressing
  • Miso soup
  • Spring rolls or egg rolls

Storage and Leftovers: Keeping Your Fried Rice Fresh

Leftover **Salmon Fried Rice** is just as delicious the next day, making it perfect for meal prep. To store it safely, allow the fried rice to cool completely within one hour of cooking. Transfer it to an airtight container and refrigerate promptly. Properly stored, it will last in the refrigerator for 3-4 days. Always ensure the container is tightly sealed to maintain freshness and prevent any odors from permeating other foods in the fridge.

How to Reheat Salmon Fried Rice Perfectly

Reheating fried rice effectively is key to preserving its delicious texture. The best methods help re-crisp the rice without making it soggy:

• Stovetop (Recommended): This is the ideal method for reheating. Heat a pan (preferably a wok or large skillet) over medium-high heat. Add a tablespoon of oil (sesame or neutral oil) and once hot, add the fried rice. Stir-fry for 3-5 minutes, breaking up any clumps, until it’s heated through and slightly crispy again. You can add a splash of water or soy sauce if it seems too dry.
• Air Fryer: For a quick and easy way to achieve crispiness, the **air fryer** is a fantastic option. Spread the fried rice in a single layer in the air fryer basket. Cook at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through, until hot and crispy.
• Microwave: While convenient, the microwave tends to soften the rice, resulting in a less desirable texture. If using this method, sprinkle a teaspoon of water over the rice before heating to help it stay moist, and stir halfway through. Heat in short bursts until warmed through.

Freezing Tips for Salmon Fried Rice

**Salmon Fried Rice** also freezes wonderfully, making it an excellent option for future quick meals. To freeze, ensure the fried rice is completely cooled. Portion it into individual servings in freezer-safe airtight containers or heavy-duty freezer bags, pressing out any excess air to prevent freezer burn. It can be stored in the freezer for up to 3 months.

When you’re ready to enjoy, thaw the frozen fried rice in the refrigerator overnight. For best reheating results, follow the stovetop or **air fryer** methods described above (350°F / 175°C for 4-5 minutes), adding a little extra oil if needed to help with crisping. This will bring back much of its original texture and flavor.

More Salmon and Seafood Inspiration

If you’re a fan of delicious and healthy salmon and seafood dishes, be sure to explore these other fantastic recipes:

Pan-Seared SalmonTraeger Smoked Salmon
Smoked Salmon Eggs Benedict
Maple Glazed Salmon
Grilled Cedar Plank Salmon
Ninja Foodi Grill Salmon

More Seafood Recipes:

Tuna Poke Bowls
Creamy Seafood Lasagna
Air Fryer Fish SticksAir Fryer Shrimp

The Ultimate Quick and Easy Salmon Fried Rice Recipe

By Brandi Crawford

This Quick and Easy Salmon Fried Rice Recipe is a perfect weeknight meal, crafted with wholesome brown rice and your choice of fresh or frozen vegetables. It’s an excellent way to use leftover salmon and create a flavorful, satisfying dish in no time.

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Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Course

Dinner, Lunch

Cuisine

Asian, Chinese

Servings

4

Calories

365 kcal

Equipment Essentials

• Wok
• Cast Iron Wok (optional, if preferred)

Ingredients You’ll Need

• Oil spray
• 2 large eggs, beaten
• 3 cups cooked and cold brown rice (long-grain or medium-grain preferred for best texture)
• 12 oz salmon fillets, skin removed, cut into 1 ½ inch chunks (wild-caught recommended)
• 1 teaspoon seafood seasoning (such as Old Bay Seasoning)
• Salt and pepper to taste
• 1 tablespoon sesame oil
• 1 package Trader Joe’s Asian Vegetable Stir Fry (or use homemade veggie mix below)
• 2 garlic cloves, minced
• 4 teaspoons soy sauce (adjust to taste)
• 1 teaspoon fish sauce
• 5 green onions, chopped (separate white ends from 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

Step-by-Step Instructions

1. Slice the salmon fillets into large chunks, approximately 1 ½ inches each.
2. Season the salmon chunks generously with seafood seasoning, salt, and pepper.
3. Heat a wok or large skillet over medium-high heat and lightly spray with cooking oil.
4. Add the beaten eggs and scramble them in the wok for 1-2 minutes until just set. Remove the scrambled eggs and set aside. Avoid overcooking.
5. Add the seasoned salmon chunks to the wok. Sear for 1-2 minutes per side until lightly browned. Remove the salmon and set aside.
6. Spray the wok or pan with additional cooking oil. Add the sesame oil, sliced vegetables (or Trader Joe’s mix), and the white portions of the green onions. Sauté for 4-5 minutes until the vegetables are tender-crisp.
7. Add the minced garlic and the cooked, cold brown rice to the wok. Stir to combine everything well. Allow the rice to cook for about 3-5 minutes, stirring occasionally, until it starts to brown and crisp up. If rice sticks, spray with more oil.
8. Return the soy sauce, fish sauce, cooked salmon, and scrambled eggs to the wok. Stir gently to incorporate all ingredients. Cook for another 2-3 minutes to ensure everything is heated through and flavors are well combined.
9. Remove the Salmon Fried Rice from the heat. Serve immediately, garnished with the remaining green onions.
10. Taste and adjust seasonings as needed, adding more soy sauce or a pinch of salt if desired.

Helpful Recipe Notes

• Frozen Vegetables: You can certainly use frozen vegetables. Simply adjust the cook time as necessary, ensuring they are tender-crisp.
• Cold Rice is Key: Always use cold, day-old rice to prevent a sticky and soggy outcome. The refrigeration process dries out the grains, leading to a much better texture.
• Fish Sauce Importance: Fish sauce, made from fermented fish, adds a crucial salty, slightly sweet, and umami depth. Its unique flavor is a cornerstone of authentic Asian cuisine. Omitting it will result in a less flavorful dish.
• Wok vs. Frying Pan: A wok is highly recommended due to its superior heat distribution and shape, which allows for better stir-frying. If using a frying pan, cook in batches to avoid overcrowding and ensure even cooking.
• Cooking Salmon: Food cooks quickly in a wok, especially salmon. Keep a close watch to avoid overcooking. If a white “gunk” (coagulated protein) forms on the salmon, it indicates it’s being cooked too long and will likely be dry.
• Rice Type: While any rice can be used, medium and long-grain varieties typically work best for fried rice as they maintain separate grains. Short-grain rice tends to be softer and can clump more easily.
• Thawing Frozen Salmon: For tender and flaky salmon, always thaw it first. Place frozen salmon in a tightly sealed bag and submerge it in a bowl of cold water for a couple of hours until fully thawed.
• Protein Substitutions: If you prefer, shrimp or chicken can be substituted for salmon. Shrimp will have a similar quick cooking time. Chicken should be cooked until it reaches an internal temperature of 165°F (74°C) using a meat thermometer.

Nutritional Information

Serving: 1 serving | Calories: 365 kcal | Carbohydrates: 33g | Protein: 24g | Fat: 11g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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