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)
465 Calories
23g Fat
38g Carbs
27g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 465
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 26%
Cholesterol 165mg 55%
Sodium 1057mg 46%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 27g
Vitamin C 4mg 22%
Calcium 262mg 20%
Iron 2mg 11%
Potassium 416mg 9%
*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 salmon fried rice recipe is easy to make, delicious, and the perfect meal after a busy day as it can be prepared and on the table in under 20 minutes. It's quick to make because you start with leftover rice pilaf and canned salmon. The rice is best to use when it is cold and straight out of the refrigerator, as when frying it, the rice will come out crispy rather than soggy, which is what can happen when using warm rice.

This recipe with canned salmon and rice is a great go-to meal and is very versatile, as you can add other kinds of vegetables that you might have on hand, such as carrots, broccoli, or onions, if you'd like. You can also easily scale up the recipe if needed to accommodate more people. It's best prepared in a wok, but you could also use a skillet if you don't have a wok.

Serve this salmon fried rice on its own or pair it with some egg rolls or egg drop soup.

Ingredients

  • 3 tablespoons olive oil

  • 2 to 3 cups leftover rice pilaf, or cold cooked rice

  • 1 (7-ounce) can red salmon, drained

  • 1 cup frozen baby peas

  • 2 large eggs, beaten

  • 2 tablespoons low-sodium soy sauce

Steps to Make It

  1. Gather the ingredients.

  2. 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.

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

  4. 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.

Recipe Variation

  • You can use leftover cauliflower rice or brown rice in place of the rice pilaf.
  • Omit the peas and use another vegetable such as carrots.
  • Add additional veggies, like carrots, onions, chopped broccoli, snap peas, mushrooms, etc.
  • Use leftover salmon, and break it up into chunks.



Stir-Frying Tips

  1. The first step in stir-frying is to make sure the wok or skillet has been preheated before adding the oil.
  2. Then add the oil, coating the bottom and sides of the pan.
  3. Then add the ingredients as instructed in the recipe.
  4. Don't overcrowd the pan, as this can make it hard to stir-fry. If you have to make it in smaller batches when making larger amounts, do so to ensure you get the proper texture and taste.

Why does fried get sticky?

Sticky and soggy rice occurs when you use fresh, just cooked rice. It's best to use rice that is leftover and cold. Plan ahead and when cooking rice for another meal, make more so you have it to use for stir-fries.

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