Salmon Fried Rice Recipe

Making Fried Rice in a Wok
Annabelle Breakey / Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
782 Calories
19g Fat
121g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 782
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 17%
Cholesterol 137mg 46%
Sodium 546mg 24%
Total Carbohydrate 121g 44%
Dietary Fiber 5g 18%
Protein 28g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy and delicious recipe for salmon fried rice is quicker to make than most because you start with leftover rice pilaf. It's best prepared in a wok, but you could also use a skillet if you don't have a wok.


  • 3 tbsp. olive oil
  • 2-3 cups leftover rice pilaf OR cold cooked rice
  • 1 (7-ounce) can red salmon (drained)
  • 1 cup frozen baby peas
  • 2 eggs (beaten)
  • 2 tbsp. low sodium soy sauce

Steps to Make It

  1. In heavy skillet or wok over medium-high heat, heat olive oil. Carefully add the leftover rice pilaf or cold cooked rice and stir-fry for a few minutes to heat.

  2. Add salmon and frozen peas; stir-fry for 3-5 minutes until peas are hot. Push mixture to sides of skillet or wok and add beaten eggs.

  3. Scramble eggs until just set, then stir eggs into rice mixture. Sprinkle with soy sauce and stir-fry for another minute or two, then serve.