Quick and easy Egg Fried Rice with Salmon – a delicious, family friendly dinner recipe packed with veggies, salmon and egg. Make this instead of ordering a takeaway!
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 Garlic Chicken Noodles or 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 pouches of microwave rice (or leftover cooked rice) it can come together in 15 minutes. Fried rice is the perfect week-night meal and a faster and healthier alternative to ordering takeaway.
Ingredients
- Salmon – I cook salmon fillets in the air fryer at 180c/350f for 8-10 minutes (oven cook at the same temperature for 10-15 minutes). Lightly season with salt and pepper or a splash of soy sauce. Or use ready-to-eat steamed or roast salmon fillets which you can buy in packs of 2 from most supermarkets.
- Rice: I use microwave pouches of Basmati rice. You can also use long grain rice, white or brown. If you prefer to cook your own rice, for best results, use cooked rice that has been cooled and stored in the fridge, ideally 24 hours before. You can use fresh cooked rice in a pinch though it can make soggy fried rice.
- 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.
Salmon and Egg Fried Rice is a great family friendly dinner – kids love the fun texture, bite-sized and brightly colored veggies and mild flavour. It is also easy to customise with your family’s favourite ingredients. Plus it feels like a treat, just made at home instead of ordered in.
For younger children and weaning babies, use low sodium soy sauce or omit (remove baby’s portion before adding the soy sauce for everyone else). The vegetables may need age appropriate serving adjustments, eg flatten peas, skin and halve edamamme – see Solid Starts for more details.
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.
- Have all the ingredients chopped and ready to go before you start cooking.
- 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.
Try another easy fakeaway recipe:
- Pork Meatballs with Soy Glaze
- Easy Prawn Jalfrezi
- Salt and Pepper Chicken Stir Fry
- Puff Pastry Pizza
- Air Fryer Bang Bang Shrimp Salad
- Teriyaki Salmon Noodles
- Smoked Sausage Stir Fry
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Salmon Egg Fried Rice
Equipment
- Wok or large frying pan
- 1 Spatula or wooden spoon
Ingredients
- 2 pouches cooked rice - see notes
- 2 cooked salmon fillets - about 120g/4oz per fillet – see notes on cooking
- ⅔ cup edamame beans
- ⅔ cup frozen peas
- 1 large carrot - diced
- 1 bunch spring onions - finely sliced, separate the green and white parts
- 1 tbsp sesame oil
- 2 eggs
- 2 tbsp soy sauce - I like to use light soy sauce but any kind will work
- ½ tsp Chinese Five Spice
- 1 tbsp vegetable oil - for frying
- ¼ tsp white pepper
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 vegetable 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 and the Five Spice.
- 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 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.