This salmon fried rice recipe is my favorite way to put leftovers to good use, saving time and money in the kitchen. Better than takeout, it’s quick, easy, and so delicious! Whether the salmon is leftover or canned, it’s an easy meal to make using just a skillet that the whole family will love.
We eat fried rice about once a week in our house, I love to use it as a way to clean out the fridge at the end of the week. My kids always look forward to this take out-inspired meal. Definitely, add this salmon fried rice recipe to your weekly meal plan for those hectic weeknights when you don’t have loads of time to cook. If you need other quick cooking meals, my Korean Ground Beef and Shrimp Fried Rice are two other favorites!
Why you’ll love this recipe
- Customizable: Use whatever vegetables you have to make this salmon fried rice dish. It’s the perfect clean-out-the-fridge meal.
- Meal prep friendly: The great thing about this recipe is that both the rice and salmon are made ahead of time, saving you precious prep time on a busy weeknight.
- One-pan meal: Loaded with veggies, salmon, and rice, this fried rice is a complete meal on its own, there’s no need to prepare any sides to go with it!
Tips for Busy Cooks
This is the perfect recipe to use leftover salmon or rice in a new and flavorful way. Cold and cooked rice is best for fried rice anyways since it has less moisture, which helps it keep it’s texture when it’s cooked in the skillet with the eggs.
Key Ingredient Notes
- Eggs add a light, fluffy texture to the fried rice and more protein to keep you full!
- Cooked rice – I like using long-grain white rice, such as jasmine rice. See my tips for perfect white rice. Basmati and brown rice are also good options that give great texture to this salmon fried rice recipe. I avoid using most short-grain varieties, because they can become sticky. Day-old rice will be drier and give your dish a better texture than fresh rice.
- Garlic – Fresh garlic cloves, pressed or grated, add the best garlic flavor. If you don’t have fresh, jarred garlic will work.
- Bell peppers add color and nutrients to the dish.
- Sugar snap peas – I happened to have sugar snap peas. So, I chopped them and added them, but there are no hard and fast rules when it comes to which vegetables to use. Fresh or frozen will both work.
- Soy sauce adds a salty flavor. Either low-sodium or regular soy sauce works fine. To keep this salmon fried rice gluten-free, feel free to use tamari instead.
- Sesame oil is a staple ingredient in Asian recipes. It’s nutty flavor adds an authentic taste to fried rice recipes. Just remember, a little bit goes a long way!
- Salmon – Cooked, flaked salmon, is the hero in this fried rice dish adding protein, flavor, and texture. I like to use leftover baked salmon skewers, easy baked salmon, or hot smoked salmon, but any mild-flavored leftovers will work.
How to make salmon fried rice
- Heat a large skillet over medium heat. Once hot, add the olive oil.
- Add the eggs, and scramble them quickly until just about cooked.
- Stir in the cold rice and cook, stirring frequently.
- Next, mix in the garlic, add your vegetables, and cook for a minute or two.
- Stir in the soy sauce and sesame oil, then add the salmon.
- Mix well allowing the salmon to heat through.
Expert Tips:
- Cook the rice the day before. Or, if you happen to cook rice the previous week or a few days prior, make extra and freeze it to use in this recipe. If you’re using frozen rice, thaw in the fridge overnight.
- Cold, cooked cold rice is best for making fried rice. I recommend to use long grain rice, like jasmine rice. Leftover cooked rice is best for fried rice, because it has less moisture.
- Allow the eggs to set and cook before you stir them into the other ingredients. This makes scrambling and coating the eggs much easier when the time comes to mix all of the ingredients together.
- Chop the vegetables a day or two in advance, and store them in an airtight container in the fridge. Make sure to chop the veggies the same size so they cook up at the same pace. I’ve used all different veggies for fried rice, it’s a great way to clean out the fridge.
- If you’re short on time, use store-bought fresh or frozen mixed vegetables. This will save you lots of chopping time. If using frozen, allow enough time for the vegetables to heat through. There’s no need to thaw beforehand.
- Use canned salmon instead of fresh. This is a pantry-friendly version of the recipe and also more affordable than fresh too. Just be sure to drain off any excess liquid and remove any bones, and keep in mind that it tends to be fairly salty in flavor. So, adjust the seasonings to taste.
Storage
This salmon fried rice recipe is great for meal prep! Make it once, and enjoy leftovers for several days.
Store this fried rice with salmon in an airtight container in the refrigerator for 3-5 days. Reheat leftovers on the stovetop or in the microwave. To do so, microwave for 1 minute at a time, stirring in between each minute, until warmed through. Or, warm on the stovetop over low heat.
To freeze, transfer cooked and cooled fried rice to an airtight, freezer-safe container, and freeze for up to 3 months.
When it coms to make ahead tips, I have so many great ones for this recipe. The best thing about this salmon fried rice recipe is that you can prepare most of the components ahead of time!
- Store cooked plain rice in the fridge for 3-5 days or in the freezer for 3 months. Thaw frozen rice in the refrigerator overnight.
- Cooked salmon can be stored in the refrigerator in an airtight container for 3-4 days or frozen for up to 3 months. Thaw in the fridge overnight.
FAQs
This recipe is plenty filling enough to be a complete meal on its own. However, if you want to add a side, try pairing it with egg rolls, spring rolls, dumplings, miso soup, or an easy cucumber salad.
I highly recommend you use a day-old cooked rice as you’ll get fluffy and not mushy fried rice. If you don’t have any leftover rice on hand you can use freshly cooked rice, and spread it on a baking sheet to cool quickly and dry out slightly.
Yes, absolutely! If you aren’t a fan of salmon you can use another type of fish, chicken, steak, or even tofu instead.
More Easy Fried Rice Recipes:
Salmon Fried Rice
Ingredients
- 1 tablespoon olive or vegetable oil
- 2 eggs
- 3 cups leftover cooked rice Note 1
- 2 garlic cloves pressed or grated
- ½ cup chopped bell peppers Note 2
- 1 cup chopped sugar snap peas
- 2 tablespoons soy sauce
- 2-3 teaspoons sesame oil
- ½ lb cooked salmon flaked
Instructions
- Heat a large (12-inch) non-stick skillet, or wok, over medium high heat. Add olive oil.
- Once oil is shimmering, add add eggs and scramble quickly until mostly cooked.
- Add cooked cold rice and cook for 2-3 minutes, stirring frequently.
- Stir in garlic, and then add vegetables. Cook for a minute or so.
- Then stir in the soy sauce and sesame oil.
- And finally add salmon. Mix and cook until salmon is heated though. Serve immediately.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover salmon fried rice in an airtight container in the refrigerator for 3-5 days.
– To freeze, cooled rice to a freezer-safe container, and reeze for up to 3 months.
– Reheat leftovers on the stovetop or in the microwave. To do so, microwave for 1 minute at a time, stirring in between each minute, until warmed through. Or, warm on the stovetop over low heat.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Tried this recipe?
Make sure to leave a recipe review below!
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Stay connected and join Busy Cooks community:
FACEBOOK | PINTEREST | INSTAGRAM
Comments + Reviews