Salmon Fried Rice
Transform your weeknight dinners with this flavorful and easy-to-make Salmon Fried Rice! Packed with tender, perfectly seared salmon, fluffy jasmine rice, and colorful veggies like carrots and peas, this dish delivers a satisfying and nutritious meal in just 30 minutes. The savory soy sauce and oyster sauce blend, accented with a touch of sesame oil, infuses every bite with rich umami flavor, while scrambled eggs and green onions add extra texture and freshness. Perfect for a quick dinner or even meal prep, this one-pan recipe combines the convenience of fried rice with the indulgence of salmon for a restaurant-quality dish you can craft at home.
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 1 pound Salmon fillet (skinless, diced into small cubes)
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves (minced)
- 4 units Green onions (sliced, white and green parts separated)
- 2 units Eggs
- 1 cup Carrots (diced small)
- 1 cup Frozen peas (thawed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
In a small bowl, combine soy sauce, oyster sauce, and sesame oil. Stir to mix and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced salmon to the pan and season with a pinch of salt and pepper. Cook for 3-4 minutes until golden and cooked through. Remove the salmon from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
Crack the eggs into the pan and scramble them until just set, about 1 minute.
Add the diced carrots and peas to the pan. Cook for another 2-3 minutes until the vegetables are tender.
Add the cooked jasmine rice to the pan, breaking up any clumps with a spatula or wooden spoon.
Pour the soy sauce mixture over the rice. Stir well to evenly distribute the sauce and coat the rice.
Return the cooked salmon to the pan. Gently mix it into the rice, being careful not to break apart the salmon pieces.
Add the green parts of the green onions. Stir to combine, and cook for 1-2 minutes to heat everything through.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the salmon fried rice warm, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 23.6 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 61.7 mcg | 308% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3482 mg | 74% | |
*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.
