Fish Fried Rice
Transform your weeknight dinners with this flavorful and hearty Fish Fried Rice recipe, a delightful twist on a classic Asian favorite. Made with tender flaked fish fillets, aromatic jasmine rice, and a vibrant medley of vegetables like carrots, peas, and green onions, this dish strikes the perfect balance of comfort and nutrition. Enhanced with a savory blend of soy sauce, oyster sauce, and sesame oil, each bite bursts with umami-rich goodness. Quick to prepare in under 35 minutes, this one-pan wonder is perfect for busy weeknights or an elevated lunch. Garnished with fresh green onions, it’s a crowd-pleasing dish that’s as easy to make as it is delicious. Perfect for seafood lovers, this Fish Fried Rice delivers restaurant-quality flavor straight to your table.
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 2 pieces Fish fillets (e.g., cod, tilapia, or salmon), boneless and skinless
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrots, diced
- 0.5 cups Frozen peas
- 2 stalks Green onions, thinly sliced
- 2 large Eggs
- 3 tablespoons Cooking oil (vegetable or canola)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare your ingredients: dice the carrots, mince the garlic and ginger, and thinly slice the green onions. Beat the eggs in a small bowl.
Season the fish fillets with a pinch of salt and pepper. Heat 1 tablespoon of cooking oil in a large non-stick skillet or wok over medium-high heat.
Cook the fish fillets for 3-4 minutes per side until golden and fully cooked. Remove the fish from the skillet and set aside to cool slightly. Once cool, flake the fish into bite-sized pieces using a fork.
In the same skillet, add another tablespoon of oil. Sauté the minced garlic, ginger, and diced carrots for 2-3 minutes until fragrant and the carrots are slightly softened.
Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Let the eggs sit for a few seconds, then scramble them and mix them with the vegetables.
Add the last tablespoon of oil to the skillet, followed by the cooked jasmine rice. Stir-fry the rice with the vegetables and eggs, breaking up any clumps.
Add soy sauce, oyster sauce, and sesame oil to the skillet. Stir well to evenly coat the rice in the sauces.
Stir in the frozen peas and cook for an additional 2-3 minutes until the peas are warmed through.
Gently fold in the flaked fish and half of the sliced green onions. Cook for 1-2 more minutes to combine the flavors.
Taste the fried rice and adjust seasoning with additional salt and pepper if needed.
Garnish the fried rice with the remaining green onions and serve warm. Enjoy your homemade Fish Fried Rice!
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 9.8 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
