• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Recipe Index
  • Privacy Policy
  • Web Stories
  • Blogging Resources
  • Carrie's Kitchen
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
Carrie's Kitchen

Carrie's Kitchen

Fast and Fuss Free Recipes

  • Home
  • Easy Dinners
  • Pasta Recipes
  • Salads & Sides
  • Street Food & Fakeaway
  • Comfort Food
  • Breakfast & Brunch
  • Fuss Free Entertaining
  • Snacks and Lunch
  • Drinks
Home » Street Food & Fakeaway » Salmon Egg Fried Rice

Salmon Egg Fried Rice

Easy Dinners, Street Food & Fakeaway First Published: August 6, 2019 | Last Updated: June 12, 2022

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy here.
Pin
Share
Tweet
Share
Yum
0 Shares
Jump to Recipe Print Recipe

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.

Blue bowl containing salmon and egg fried rice with peas and carrots.

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.
Wok containing golden fried rice with salmon pieces, scrambled egg, peas and carrots.

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.

Close up of salmon and egg fried rice with peas, diced carrots and green onions.

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.

Bowl of salmon fried rice with chopsticks resting on the side.

Try another easy fakeaway recipe:

  • Pork Meatballs with Soy Glaze
  • Easy Prawn Jalfrezi
  • Salt and Pepper Chicken Stir Fry
  • Puff Pastry Pizza

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!

Blue bowl containing salmon and egg fried rice with peas and carrots.

Salmon Egg Fried Rice

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.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Asian, Chinese
Servings 2 servings
Calories 581 kcal

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

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.
 

Nutrition

Calories: 581kcalCarbohydrates: 49gProtein: 35gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 213mgSodium: 1136mgPotassium: 972mgFiber: 6gSugar: 5gVitamin A: 5766IUVitamin C: 21mgCalcium: 104mgIron: 4mg
Keyword fried rice, salmon
Did you try this recipe?Follow me on instagram and tag me @carrieskitchen_

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.

Salmon Egg Fried RiceSalmon Egg Fried RiceSalmon Egg Fried Rice
Pin
Share
Tweet
Share
Yum
0 Shares

3 Comments

Previous Post: « Easy Prawn Tacos with Red Pepper Slaw
Next Post: Tabbouleh Style Bulgur Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kate - Gluten Free Alchemist says

    June 15, 2022 at 1:33 pm

    5 stars
    This is SO my kind of meal… It looks absolutely delicious and I love the addition of salmon! Thanks for sharing x

    Reply
  2. Rebecca - Glutarama says

    June 16, 2022 at 4:45 pm

    5 stars
    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.

    Reply
  3. Cat | Curly's Cooking says

    June 20, 2022 at 10:03 pm

    5 stars
    I love fried rice and the salmon adds such lovely flavour and makes it a bit fancier.

    Reply

Primary Sidebar

NEVER MISS A POST

  • Email
  • Facebook
  • Instagram
  • Pinterest

Search by Category

MOST POPULAR

Amaretto Orange Margaritas – A Festive CocktailAmaretto Orange Margaritas – A Festive Cocktail
Easy Eggs Benedict with Quick HollandaiseEasy Eggs Benedict with Quick Hollandaise
Chilli Prawn Linguine with Tomatoes and White WineChilli Prawn Linguine with Tomatoes and White Wine
Greek Chicken Tray Bake with Potato and VegetablesGreek Chicken Tray Bake with Potato and Vegetables
Flamenco Eggs | Spanish Style Baked Eggs with ChorizoFlamenco Eggs | Spanish Style Baked Eggs with Chorizo
Carrie's Kitchen

Never miss a recipe

Subscribe below

Privacy Policy

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

  • Recipe Index
  • Disclosure Policy

Copyright © 2023 · Thyme Theme by Restored 316

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT