Salmon Fried Rice

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Salmon Fried Rice for one is made with with brown rice and riced cauliflower for a quick meal you can whip up in 20 minutes for lunch or dinner.

Salmon Fried Rice 
Salmon Fried Rice

It’s probably pretty obvious this isn’t my first fried rice recipe on my blog because I LOVE fried rice! While I enjoy ordering takeout from a restaurant, I always try to find ways to recreate fried rice at home. That way, I can control what goes in it and keep it a bit lighter. I have multiple fried rice recipes, like House Special Fried Rice, Pineapple Shrimp Fried Rice, and Spicy Shrimp Fried Rice , but since I am the only salmon lover in my house, I usually whip this dish up for one, it’s my favorite! Also great with leftover salmon. You can double or triple as needed.

Fried rice with salmon

I love to bulk up fried rice with cauliflower rice, so my family can’t pick the veggies out. And the truth is, they never know it’s in there! I also do this as a way to add volume to my rice. If you’d like extra veggies, throw in some frozen peas.

Using frozen brown rice from Trader Joe’s is my secret to fried rice in less than 20 minutes. This simple fried rice recipe is an easy one-pot meal. It only has seven ingredients (eight if you had sriracha for some spice). On a busy
weeknight, this dish is a great go-to. You can even double, triple, or quadruple the recipe as needed. Fried rice makes for great leftovers, so it’s perfect for a quick lunch the next day.

Does rice need to be cold to make fried rice?

Yes! It’s best to use cold, day-old rice when making fried rice. The rice will be crispier versus if you use warm rice, which won’t fry as well and will be soggier. I love to use Trader Joe’s frozen brown rice because it’s so convenient. If you don’t have frozen rice, you can cook your own and use the leftovers.

Fried rice with salmon

More Fried Rice Recipes You’ll Love:

Salmon Fried Rice 

5 from 20 votes
This quick Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a quick meal you can whip up for lunch or dinner.
Course: Dinner, Lunch
Cuisine: Asian
Salmon Fried Rice 
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 1 serving
Serving Size: 1 bowl


  • 4 ounces wild salmon fillet, skinned
  • 1 teaspoon sesame oil, divided
  • 1 large or 2 small scallions, thinly sliced, whites and greens separated
  • 1/2 cup cooked cold rice,  preferably brown short grain
  • 3/4 cup frozen cauliflower rice
  • 1 large egg, beaten
  • 1/2 tablespoon soy sauce, or gluten-free Tamari
  • Sriracha or Chile-garlic sauce, optional for serving


  • Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.
  • Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.
  • Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
  • With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
  • Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
  • Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

Last Step:

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Serving: 1 bowl, Calories: 408 kcal, Carbohydrates: 28 g, Protein: 34 g, Fat: 17.5 g, Saturated Fat: 3.5 g, Cholesterol: 248.5 mg, Sodium: 733 mg, Fiber: 4 g, Sugar: 2.5 g


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43 comments on “Salmon Fried Rice”

  1. Just made this for lunch-so good! I used the wild salmon in a pouch and added some frozen peas. I hate to sound like a broken record but Gina this is another winner!

  2. How much is a bowl for the serving size exactly? Is that about a cup? This is so delicious! I made it today and it was amazing!!! 

  3. Avatar photo
    Kristen Noyes

    I actually made this last minute. Had taken out two small pieces of salmon and bought a package of quinoa Spanish rice that was premade. Threw it all together with some peas and carrots, honestly amazing!

      1. So, so, so good! I used Costco’s frozen cauliflower fried rice in place of plain. My hubby “hates” salmon and he went up for seconds!

  4. Simply delicious! Made it exactly as directed but cooked my salmon in the air fryer. I can see how versatile it could be, and will be easy to mix in additional veggies next time. Loved it and will definitely be having this regularly! 

  5. So simple and so delicious! Will definitely be in our weekly rotation – my 1 year was gobbling it up and stealing mine! Thanks Gina!

  6. Before this recipe – I did not know the purpose of frozen brown rice. My eyes have been opened.

    This recipe was so good!!!

    I made some minor changes. I quadrupled the recipe. I only used 2 teaspoons of sesame oil. I added 1.5cups of frozen peas, and used a tablespoon of coconut aminos with a tablespoon of soy  sauce. 

    It is delicious. It is just what I want all of my favorite recipes to be – simple, healthy, and delicious.

  7. A keeper for sure! I added some shrimp because I wanted more protein and a little siracha mayo (which I know increases the calories). So good! Cauliflower rice is my new favorite thing. 

  8. This sounds amazing! Do you put the trader joes rice in the pan frozen? Or do you microwave it first and let it cool before cooking? Thank you!!

  9. Avatar photo
    Jennifer Evans

    What a delicious and easy recipe! Made this for dinner tonight, doubling the recipe for my family. I followed the basic recipe but did add some things in for our family’s tastes. I added some frozen mixed assorted veggies (green beans, corn, carrots, edamame) and upped the seasoning a bit, added some butter. The frozen TJ’s brown rice and frozen riced cauliflower work so well in this. I cooked my salmon in the air fryer while the rice cooked then added it in, it was great!

  10. Ok, I am not that experienced in the kitchen. I had leftover salmon & saw this recipe and decided to give it a try. I even bought sesame oil for the dish – I’m glad I did, I love the flavor! I didn’t use cauliflower rice because I did not have any. I wanted to add peas, but in the flurry of cooking the egg & the rice popping I forgot until too late. This was fantastic! Easy enough for a novice, like me, but the flavors blend into a restaurant quality meal! Next time I have to remember the peas…
    Thank you!

  11. It’s absolutely wonderful with smoked salmon!! No need to cook the salmon, just add it at the end.

  12. The timing of this coming into my inbox today was perfect as I had some leftover rice and salmon I made earlier this week too. I omitted the cauliflower rice (b/c I did not have any on hand) and added some asparagus and fresh corn for some extra veg b/c of the lack of the cauliflower rice. So. So. SO GOOD. The salmon was made using my airfryer and the Skinnytaste Salmon with Maple Soy Glaze recipe. Again – so GOOD!

  13. Looks great. Question… how much brown rice, 1/2 cup or 1/2 bag?
    “1/2 cooked cold leftover brown, preferably short-grain”

  14. You’re the only salmon lover? I’m so sorry. I could set a slab of salmon sashimi in front of my kid and nothing else, and he’d be in heaven. Anyway…love how this recipe sounds and adding to my meal plan for next week! 

  15. If I wanted to add some frozen peas and carrots at what point should I add them and can I double the recipe with the same cooking times? Thanks-always love your recipes!