Salmon Egg Fried Rice

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

5 from 5 votes

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!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Asian, Chinese

Servings: servings

Calories: 431kcal

Equipment

Wok or large frying pan
1 Sharp Knife
1 Chopping Board
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

Rice: I use microwave pouches of Basmati rice. You can use long grain rice if you prefer, white or brown.

If you prefer to cook your own rice, again you can use basmati or long grain. 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.

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.

Nutrition