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+ servings
Blue bowl containing salmon and egg fried rice with peas and carrots.
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5 from 5 votes

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian, Chinese
Servings: 2 servings
Calories: 581kcal

Equipment

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: 581kcal | Carbohydrates: 49g | Protein: 35g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 1136mg | Potassium: 972mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5766IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 4mg