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.
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.
More Fried Rice Recipes You’ll Love:
- Cauliflower Fried Rice with Leftover Ham
- Cauliflower Fried Rice
- Asian Edamame Fried Rice
- Quinoa Fried Rice
- Thai Chicken Fried Rice
Salmon Fried Rice
- 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 cauliflower rice, fresh or frozen
- 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.