So my husband loves rice. Like, really loves it. He wants to have it on the side of everything – even Christmas Dinner, much to my Granma’s dismay… (It’s also pretty funny that, until we moved in together, I could not cook rice to save my life. I’ll save the full story for another time though and will eventually share with you how I finally perfected a full-proof method!)
So, I end up serving rice with about 85% of our meals, wether they ‘go’ with rice or not (have you ever tried Lasagne with a side of rice? Carb overload but surprisingly addictive) and we almost always end up with leftovers. That’s how this little dish came to life.It’s really easy, yet packed with flavour, and if you have some leftover cooked rice and some vegetables to hand, either fresh or frozen, it can come together in less than 10 minutes. It’s the perfect week-night meal and a faster and healthier alternative to ordering takeaway. If you don’t have rice or, like my past self, can’t cook it, then my old friend the microwave rice pouch actually works almost as well.
For the salmon, I like to use a ready-to-eat steamed or roast fillet which you can buy in packs of 2 from most supermarkets. You can also replace the salmon with some shredded cooked chicken, like we did last time we had leftovers from our Sunday Roast (which, of course, was served with rice as well as the usual potatoes) or even leave out the meat entirely if you want a vegetarian meal.
It’s also easy to customise the vegetables. I pretty much always have these veggies in my fridge or freezer so they’re my go to, but you could easily swap in or add some sliced peppers, corn or broccoli. Just be mindful of the cooking times before you add the rice etc as they may take slightly longer.
Check out the recipe below and if make it please leave a comment and let me know what you thought!
Salmon Fried Rice
A delicious healthy dinner recipe packed with veggies, salmon and egg. Better than a takeaway and the perfect way to use up leftover rice and frozen vegetables.
- 1 cup cooked rice or 250g microwave pouch
- 90 gram cooked salmon about 1 fillet
- 1/2 cup edamame beans
- 1/2 cup frozen peas
- 1/2 cup carrot grated or spiralised
- 1 diced white onion
- 1 bunch spring onions finely sliced, separate the green and white parts
- 1 tbsp sesame oil you can sub your favorite cooking oil but sesame adds the best flavour
- 2 eggs
- 3 tbsp soy sauce I like a mix of dark and light but whatever you have to hand will work
Get all your vegetables chopped and prepped (I like to spiralise my carrots and always have a bag of peas and edamame beans in the freezer – there's no need to defrost them, you can add them in frozen) and break up your salmon fillet into small flakes using a fork.
Heat the oil in a wok or large frying pan over a high heat and add your chopped onion. Cook until it starts to soften, about 1-2 minutes.
Add add any frozen vegetables and continue cooking for about another minute
Turn the heat down to medium and add any fresh vegetables, including the white parts of the spring onions (save the green parts for later) and the rice and salmon then mix well – use a spatula or wooden spoon to break up the rice.
Keep stirring for about a minute, making sure everything is getting mixed together and the rice is broken up and distributed
Push everything to one side of the wok so you can see some of the bottom and crack your eggs in. Use your spatula to quickly mix them together to create a scramble and as they cook, begin to mix in with the rest of the ingredients until everything is combined.
Pour over your soy sauce, mix well once more, then serve topped with the green slices of spring onion you saved earlier. Add salt and pepper to your taste, but the soy sauce does add a lot of salty flavour so go carefully!