Salmon Fried Rice
Flaky salmon, crackly-edged rice and crisp vegetables tossed in a garlicky soy glaze — faster than takeaway and twice as good.
In a nutshell: This authentic asian salmon fried rice comes together in just 30 mins using simple whole ingredients. The chef's secret: Freshly cooked rice steams into mush in the wok — chilled rice fries up dry, separate and. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Salmon fried rice: flaky salmon, day-old rice and crisp vegetables in a garlicky soy glaze. A fast weeknight dinner in one pan.
Key Equipment
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- Large wok or skillet
- Wooden spoon or spatula
- Small bowl
Chef's Pro-Tips
- Use cold, day-old rice: Freshly cooked rice steams into mush in the wok — chilled rice fries up dry, separate and crackly at the edges.
- Keep the heat high and do not crowd the pan: A screaming-hot wok is what gives fried rice its smoky edges; a crowded, lukewarm pan just steams it.
- Fold the salmon in last: Salmon overcooks in seconds — searing it first and folding it back at the end keeps it flaky instead of dry.
Ingredients
4
servings
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1 lb salmon fillets, skin removed, cut into 1-inch chunks
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1 tsp kosher salt, divided
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½ tsp black pepper
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2 tbsp vegetable oil, divided
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 eggs, beaten
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4 cups cooked jasmine rice, day-old and chilled
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1 cup frozen peas and carrots
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3 tbsp soy sauce, low-sodium
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1 tbsp oyster sauce
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1 tsp sesame oil
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4 spring onions, sliced, whites and greens separated
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1 tsp sesame seeds, for serving
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Step-by-Step Instructions
Sear the Salmon
Season the salmon with half the salt and the pepper. Heat 1 tablespoon of oil in a large wok over high heat and sear the salmon for 2 minutes per side until just cooked and lightly browned. Remove to a plate — it will finish cooking in the rice.
Scramble the Eggs
Add a little more oil if needed and scramble the eggs until just set, about 1 minute. Break into ribbons and set aside with the salmon.
Fry the Rice
Heat the remaining oil over high heat. Add the garlic, ginger and spring onion whites and cook 30 seconds until fragrant. Add the chilled rice and peas and carrots, pressing the rice into the hot pan and letting it sit undisturbed for a minute at a time so the edges crisp.
Sauce and Toss
Pour in the soy sauce, oyster sauce and sesame oil and toss until every grain is glossy and the vegetables are hot, about 2 minutes. Season with the remaining salt to taste.
Fold and Serve
Fold the salmon and scrambled egg back in gently so the salmon stays in chunks. Serve immediately, scattered with spring onion greens and sesame seeds.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — flake leftover salmon and fold it in at the very end, just until warmed through. It is one of the best uses for last night's salmon.
Day-old jasmine rice, chilled overnight. Long-grain rice stays separate; short-grain or freshly cooked rice turns sticky in the wok.
Yes — use tamari instead of soy sauce and check that your oyster sauce is gluten-free. The rest of the recipe is naturally gluten-free.
Cold rice, a very hot pan, and sauce measured, not poured freely. Add the sauce a tablespoon at a time and toss until the rice absorbs it before adding more.
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