Quick and easy Egg Fried Rice with Salmon – 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.
Fried rice is one of my go-to meals on a busy night. It is so quick, easy and this homemade version with salmon is a great healthy and filling meal. Just like my Chilli & Ginger Salmon, salmon and egg fried rice is a great recipe to keep up your sleeve when you need a speedy supper.
Quick Salmon Fried Rice
Making egg fried rice is really easy and if you have some leftover cooked rice and some vegetables to hand, either fresh or frozen, it can come together in 15 minutes. Fried rice is the perfect week-night meal and a faster and healthier alternative to ordering takeaway. If you don’t have cooked rice handy then a microwave rice pouch actually works almost as well.
Ingredients
- Salmon – For this fried rice I like to use ready-to-eat steamed or roast salmon fillets which you can buy in packs of 2 from most supermarkets. I really recommend these sweet chilli salmon fillets – most supermarkets do their own version. You can also use hot smoked salmon flakes or tinned salmon, pan-fry regular salmon fillets or use leftover cooked salmon.
- Cooked Rice – I prefer basmati but you can use long grain. White rice is ideal but brown rice works too. The trick for the best fried rice is to use rice that is not freshly cooked. Day old rice will have dried out a little, meaning that your fried rice will have a nice texture and bite. Freshly cooked rice makes for soggy fried rice, but you can use it in a pinch. You can freeze cooked rice – use a freezer bag to store it in a thin layer and you can add it directly to the pan without defrosting. You can also use a bag of microwave rice – add it directly to the pan from the packet.
- Eggs
- Frozen Peas
- Edamame Beans – I use frozen. You can purchase a bag of frozen edamame beans from most supermarkets and use the same way as frozen peas.
- Carrot
- Spring Onion – separate the white and green parts – use the white in the rice and the green parts for garnish.
- Sesame Oil – adds the best flavour but you can also use a neutral oil like vegetable.
- Soy Sauce – Light Soy Sauce is my favourite for fried rice but you can use dark, all purpose or a reduced sodium soy sauce if you prefer. Light soy sauce is saltier to taste than other varieties, so you may want to add more if you are using another type of soy sauce.
Serving Suggestions and Variations
The beauty of this fried rice is that it is so easy to customise with whatever you have to hand. Swap out the vegetables for what needs using up, or whatever you have in the freezer. Red pepper, broccoli, baby corn and cabbage are all excellent swaps or additions.
Swap the salmon with shredded cooked chicken or ham – a great way to use up leftovers from a roast.
Smoked mackerel fillets are a great swap for the salmon, or some cooked prawns or shrimp.
Make this fried rice vegetarian by simply removing the salmon and adding extra eggs.
Tips for the Best Salmon Fried Rice
Fried rice is a quick dish – you should be cooking at a high temperature for a short amount of time. The key is in the name – you want the rice to be fried not steamed.
Don’t be afraid to let the rice get a little bit crispy. You obviously don’t want to let it get all out burnt but a little but of caramelisation adds lots of flavour.
Use a wok for the best results and don’t overcrowd it – cook in batches if making for a crowd.
Have all the ingredients chopped and ready to go before you start cooking.
Try another easy fakeaway recipe:
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Salmon Egg Fried Rice
Equipment
- Wok or large frying pan
- 1 Sharp Knife
- 1 Chopping Board
- 1 Spatula or wooden spoon
Ingredients
- 250 grams cooked rice ideally 1 day old
- 180 grams cooked salmon about 2 fillets
- 1/2 cup edamame beans about 85 grams
- 1/2 cup frozen peas about 85 grams
- 1 carrot diced
- 1 bunch spring onions finely sliced, separate the green and white parts
- 2 tbsp sesame oil you can sub your favorite cooking oil but sesame adds the best flavour
- 2 eggs
- 2 tbsp soy sauce I like to use light soy sauce but any kind will work
Instructions
- Get all your vegetables chopped and prepped (I 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 1 tablespoon sesame oil in a wok or large frying pan over a high heat and add the white parts of the spring onion and the carrots. Cook until they start to soften, about 1-2 minutes.
- Add the frozen peas and edamame and continue cooking for about another minute. Season with a pinch of white pepper.
- 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.
- Stir in the rice and salmon flakes, making sure there are no clumps of rice and that everything is well distributed.
- Pour over your soy sauce and the other tablespoon of sesame oil, mix well once more, then continue to cook for about 3-4 minutes on high heat, stirring every 30 seconds or so, until the rice is warmed through and slightly toasted.
- Serve topped with the green slices of spring onion you saved earlier. Add extra white pepper and soy sauce to your taste if desired.
Notes
Nutrition
This recipe has been linked to #CookBlogShare hosted by Nancy at NOMSS and run by Sisley at Sew White and Chloe at Feast Glorious Feast.
This is SO my kind of meal… It looks absolutely delicious and I love the addition of salmon! Thanks for sharing x
We love leftover rice recipes in this house, a great way to use up food that would go to waste, love the ingredients you’ve added her to make this a whole new meal in itself.
I love fried rice and the salmon adds such lovely flavour and makes it a bit fancier.