Salmon Fried Rice
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Calories: 390 kcal
- ¼ cup soy sauce
- ½ tablespoon brown sugar
- 1 tabelspoon cooking oil
- 1 small diced red onion
- 2 green onions, finely sliced into rings
- 1 diced red pepper
- 2 crushed garlic cloves
- 1 thumb-sized piece of ginger, peeled and grated
- 2 large beaten eggs
- 3-4 cups of cold white rice (basmati is the best)
- A small handful of frozen peas
- 2 cups of cooked salmon (or 2 cans)
- Take a small cup and add your soy sauce and sugar. Stir until the sugar is fully dissolved.
- In a skillet, add your oil and heat over high. Once the oil shimmers, add the bell pepper, garlic, ginger, and red onion, and green onion. Stir until softened slightly.
- Add your eggs and combine them with the vegetables. Once it begins to set, stir vigorously until it is broken up into chunks.
- Tip the salmon, peas, and white rice into the pan. Stir until it is mixed with the rest of the ingredients. Once it begins to sizzle, add your sugar and soy mix. Stir until every grain is coated with the sauce.
- Keep frying until your rice jumps and pops. Then remove from the heat and serve with a few reserved green onion rings to garnish.
Tips and Tricks
- Here’s a great tip to know when your rice is perfect. Keep a close eye on it. Once the grains begin to ‘pop’ and ‘jump,’ then you know it is ready. While fried rice is nice, you must be careful not to overcook it, or it will turn crunchy and brittle.
- Make sure to use cold rice in this dish. If you add warm rice that has only just been cooked, you’ll find that it breaks up easily, and you’ll be left with a soggy mess. We find the best thing is to make a different dish with rice the night before and deliberately put some aside for use the next day.
- Don’t worry about using fresh peas. Frozen work just as well. You don’t even need to defrost them first. Just throw them in with the salmon and let the steam from the hot pan do the work!
- When cooking garlic, be careful not to burn it. You’ll find that by adding it with the bell pepper, the moisture created acts as a sort of ‘buffer’ and prevents the garlic from turning brown and bitter.
- This recipe uses fresh ginger. Here’s a great tip. When peeling ginger, don’t use a knife. Wait, what? That’s right, don’t use a knife… Instead, use a dessert spoon. It’s so much easier and wastes less ginger.
- You don’t have to use day-old rice if you are stuck for time. We’ve tried this recipe with precooked ‘microwave rice,’ and it works pretty well. Don’t microwave your rice first. Just add it straight to the pan!
- The key to this recipe is organization. Prep all of your ingredients first. Slice all the veg, and have everything set up. This will significantly reduce the cooking time.
- If you don’t have green onions, don’t worry. Take a small regular onion and slice it as fine as you can. The taste and texture will be similar. It just won’t look quite as eye-catching!
- We like to use leftover salmon in this recipe. However, don’t worry if you don’t want to cook an entire fish the night before. Two words. Canned salmon. Alright, it isn’t quite as nice as ‘real’ salmon, but once it has been flaked up in your rice, it won’t make too much of a difference.
How easy was that? Ok, so you’ll have to do a little slicing and dicing beforehand. Trust us. It is well worth it. This dish is great served hot, but we often let some cool and take it with us to work the next day. It’s a really convenient and nutritious lunch! There’s nothing difficult about our smoked salmon fried rice recipe. How did you find it? Let us know in the comments below!