This Quick and Easy Salmon Fried Rice Recipe is made with brown rice and fresh or frozen vegetables. This weeknight meal is great for when you are in a pinch and wondering what to do with leftover salmon.
This post contains affiliate links. Please read my full disclosure here.
If you have never had fried rice with fish, this may be a concept that will take getting used, too. I first fell in love with Crab Fried Rice (after the typical Shrimp Fried Rice of course). I have been hooked on the combo since!
If you are looking for cauliflower rice, check out my Cauliflower Chicken Fried Rice recipe.
Table of Contents
What Type of Rice to Use
I use brown rice in this recipe. I find that both long grain and medium grain work fine. Short grain will work, but it is more sticky. I use my Instant Pot Brown Rice recipe to cook the rice.
You can also use white rice if preferred.
Why You Should Use Day Old, Cold Rice?
You can use leftover refrigerated rice or you can cook your rice solely for this recipe and store it in the fridge the night before, which is what I do. You can even use frozen rice.
If you use fresh, warm rice in the dish, the rice will turn out sticky and soggy. Refrigerating it will dry out the grains and give it a nice texture. You can read more about Why Day Old Rice Makes the Best Rice here.
What Type of Salmon to Use
I use fresh, wild-caught salmon. Studies have shown that farm-raised typically has more contaminants. You can use canned salmon if you wish.
Can You Use Frozen Salmon
You can use frozen, as long as you cook it to an internal temperature of 145 degrees using a meat thermometer.
You will struggle with getting tender and flaky salmon if you cook from frozen. I recommend thawing it first. I thaw salmon by placing it in a tightly sealed bag and placing the bag in a large bowl with cold water. It will thaw in a couple of hours.
How to Make Salmon Fried Rice
- Slice your salmon into thick chunks.
- Heat a wok on medium-high heat and spray it with cooking oil.
- Add beaten eggs and scramble for 1-2 minutes. Remove and set aside.
- Add the salmon chunks and sear for 2-3 minutes total. Remove and set aside.
- Add sesame oil and vegetables. Saute for 4-5 minutes until soft.
- Add the garlic, cooked and cold rice, scrambled eggs, fish sauce, and soy sauce. Stir and cook the rice until firm.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Why is Fish Sauce Used?
Fish sauce is made from fermented fish, krill, or anchovies and is fermented for months up to 2 years. It has a salty, slightly sweet taste, and it does smell funky. It is widely used in Asian cuisine. If you dined in an Asian restaurant, you've likely consumed it. If you've visited one that is really authentic, I am sure you have smelled it.
What does fish sauce taste like? You only need a little bit of it when you use it. This recipe calls for a teaspoon. It's salty. Do not taste it straight. It's meant to be used in conjunction with food and other ingredients as an enhancement.
If you omit it in the recipe, the dish will have less flavor.
Do You Have to Use a Wok?
A wok is preferred over a typical frying pan because the typical frying pan is flat on the bottom. You have to make sure you don't overload the pan. The low sides of a frying pan will make this very tricky.
A wok has a rounded bottom and is much larger. It concentrates heat much better than a frying pan. It cooks vegetables and meat faster and better accommodates all of the rice and vegetable ingredients.
I use this cast iron wok from Amazon. I also love this standard wok.
You can use a frying pan, but you will likely have a harder time, trying to fit in all of the ingredients and manage cooking the dish at an even temperature. Consider cooking in batches.
What Goes Well With this Recipe/What to Serve
This dish will work well as main dish since it has protein, rice, and vegetables. Here are the vegetables you can add to the dish, add whatever you want.
- Snap Peas
- Peas
- Mushrooms
- Onions
- Green Onions
- Bell Peppers
- Asparagus
- Broccoli
- Cabbage
- Bok Choy
- Carrots
How Long Will the Dish Last in the Fridge
It will last in the refrigerator (tightly sealed) for 3-4 days.
How to Reheat the Rice
The best way to reheat fried rice is in a pan on the stove or using an air fryer. Drizzle a little bit of oil in the pan when you reheat it.
You can reheat it in the microwave, but the rice will likely soften some.
Freezer Tips
Freeze the fried rice in tightly sealed containers or bags for up to 3 months. For the best results, reheat in a pan on the stove or in the air fryer (350 degrees) both for 4-5 minutes. Use additional oil if necessary.
More Salmon and Seafood Recipes
Pan-Seared Salmon
Traeger Smoked Salmon
Smoked Salmon Eggs Benedict
Maple Glazed Salmon
Grilled Cedar Plank Salmon
Ninja Foodi Grill Salmon
More Seafood Recipes
Tuna Poke Bowls
Creamy Seafood Lasagna
Air Fryer Fish Sticks
Air Fryer Shrimp
Quick and Easy Salmon Fried Rice Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- oil spray
- 2 eggs, beaten
- 3 cups cooked and cold brown rice I used long-grain. Use what you prefer. Use previously cooked and refrigerated cold rice. It works best for crisping.
- 12 oz salmon fillets Skin Removed, I use wild caught salmon
- 1 teaspoon seafood seasoning or Old Bay Seasoning.
- salt and pepper to taste
- 1 tablespoon sesame oil
- 1 package Trader Joe's Asian Vegetable Stir Fry
- 2 garlic cloves, minced
- 4 teaspoons soy sauce Add more to taste if necessary.
- 1 teaspoon fish sauce
- 5 green onions, chopped Seperate the white ends from the green pieces.
Stir Fry Veggies (if using your own and not Trader Joe's)
- 1 cup sliced or chopped onions
- ½ cup sugar snap peas
- 1 cup broccoli florets fresh or frozen
- 1 cup sliced mushrooms
Instructions
- Slice and cut the salmon into large chunks about 1 ½ inches each.
- Season the salmon with seafood seasoning, salt, and pepper to taste.
- Heat a wok or large skillet on medium high heat. Spray with cooking oil.
- Add the beaten eggs and scramble the eggs in the wok for 1-2 minutes. In a wok, things cook faster than in a frying pan. Be careful not to overcook the eggs. Remove the eggs and set aside.
- Add the seasoned salmon chunks to the wok on medium high heat. Cook for 1-2 minutes (flipping) and then remove the salmon and set aside. The salmon should cook fast. Be careful not to overcook it.
- Spray the wok or pan with additional cooking oil and add the sesame oil and the sliced veggies and white portions of the green onions on medium-high heat.
- Saute the veggies for 4-5 minutes or until soft.
- Add in the garlic and cooked brown rice and stir. Allow the rice to cook for about 3-5 minutes until the rice browns. If rice or veggies stick to the wok at any time, spray it with more oil.
- Add the soy sauce, fish sauce, cooked salmon, and cooked eggs, and stir. Allow the fried rice to cook for 2-3 minutes.
- Remove from heat and serve topped with the remaining green onions.
- Taste and adjust seasonings if necessary.
Video
Notes
- You can use frozen vegetables if you wish. Adjust the cook time as necessary and cook until the veggies are soft.
- If you use fresh, warm rice in the dish, the rice will turn out sticky and soggy. Use cold rice.
- Fish sauce is made from fermented fish, krill, or anchovies and is fermented for months up to 2 years. It has a salty, slightly sweet taste, and it does smell funky. If you omit it, the rice will lack in flavor.
- You should use a wok for this recipe. You can use a frying pan, but you will likely have a harder time, trying to fit in all of the ingredients and manage cooking the dish at an even temperature. Consider cooking in batches.
- Food will cook fast in a wok. Keep a close watch. Salmon is really easy to overcook. If the salmon starts to turn white on the outside, a white gunk of protein forms when it is being cooked too long. This will dry out the salmon.
- You can whatever rice you wish. Medium and Long gain typically works best, as short grain is softer and can clump.
- You will struggle with getting tender and flaky salmon if you use frozen salmon. I recommend thawing it first. I thaw salmon by placing it in a tightly sealed bag and placing the bag in a large bowl with cold water. It will thaw in a couple of hours.
- You can substitute shrimp or chicken if you wish. Shrimp will have a similar cook time. Chicken should be cooked until it reaches an internal temperature of 165 degrees. Use a meat thermometer.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Mara says
I'd love to try this next weekend. It seems so healthy and delicious! I'm also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours.
staysnatched says
Wonderful! I hope you enjoy it!
Gretchen says
This looks absolutely delicious. I recently put in an order of frozen salmon to help supplement my quarantine grocery trips, so I've been looking for new recipes to try once it comes in. This will definitely be on the list!
staysnatched says
I hope you enjoy it!
Amber Bennett says
Quick and easy recipe! Just whipped it up with left over ingredients that were going to go bad. Will make extra rice the next time I cook rice for dinner and save it for this recipe. ?
staysnatched says
Great recipe to use for that!
Amber B. says
Back for another review because this is one of my go to weeknight meals. It's super easy, filling, and quick to make. Prior to this recipe, I never would've thought to put salmon into fried rice. SO HAPPY I did! It's now my preference. The flakey bites of fish just go well with the dish. The fried rice is great for meal prep and will last you a few flavorful days. Doesn't get soggy and actually tastes better the next day.
staysnatched says
haha yes! Thank you, I'm glad you enjoy it.
Tina says
How much is a serving of fried rice? Asking for a friend who may or may not have almost devoured the whole thing by herself. Easy, fresh, veggie filled and so delicious. What are you waiting for to make it?!
staysnatched says
haha this is so true!
Jacqueline says
This recipe was so good and so quick to make! Best part is there can be so many variations.
staysnatched says
Yes! That's so true!
Ebony Shelby says
So I made this recipe New Year’s Eve and changed our Salmon for chicken! When I say using day old rice was a game changer 🙌🏼! I never quite knew what my fried rice was missing and that was definitely a much try recipe!
staysnatched says
Yep that's a must!
Erika says
Absolutely delicious! I loved the idea of using salmon instead of chicken and the versatility of veggies you can use. I did not use a wok (don’t have one) so I may not have gotten the exact texture, but the flavors were perfect. I used 10 oz salmon, so I added an additional egg and a little more broccoli. I think this will be perfect for meal prep. Thanks Brandi!
staysnatched says
Wonderful! I’m glad you enjoyed it.