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Quick and Easy Salmon Fried Rice Recipe

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.

salmon fried rice with vegetables in a cast iron wok

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

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.

Trader Joe's vegetable stir fry in a container
mixed vegetables in a plastic container

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.

cooked and cold brown rice, raw eggs, and green onions in separate bowls

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.

wild caught salmon cut into chunks on a cutting board

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.

soy sauce, fish sauce, garlic, and seasoning in separate small white bowls

How to Make Salmon Fried Rice

  1. Slice your salmon into thick chunks.
  2. Heat a wok on medium-high heat and spray it with cooking oil.
  3. Add beaten eggs and scramble for 1-2 minutes. Remove and set aside.
  4. Add the salmon chunks and sear for 2-3 minutes total. Remove and set aside.
  5. Add sesame oil and vegetables. Saute for 4-5 minutes until soft.
  6. Add the garlic, cooked and cold rice, scrambled eggs,  fish sauce, and soy sauce. Stir and cook the rice until firm.
cooked eggs in a wok
raw salmon in a cast iron wok
raw vegetables in a cast iron wok

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.

salmon fried rice in a cast iron wok

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.

a white plate of salmon fried rice drizzled with hot sauce a wok filled with fried rice

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.

salmon fried rice in a cast iron wok

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
Keto Shrimp Alfredo
Air Fryer Catfish
Air Fryer Fish Sticks
Air Fryer Shrimp

Creamy Seafood Lasagna

salmon fried rice with vegetables in a cast iron wok
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5 from 3 votes

Quick and Easy Salmon Fried Rice Recipe

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.
Course dinner, lunch
Cuisine Asian, Chinese
Keyword salmon fried rice, what to do with leftover salmon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 365kcal

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
  • 1/2 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 1/2 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. 
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 365kcal | Carbohydrates: 33g | Protein: 24g | Fat: 11g
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Recipe Rating




Amber Bennett

Sunday 3rd of May 2020

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

Monday 4th of May 2020

Great recipe to use for that!

Gretchen

Monday 20th of April 2020

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

Monday 20th of April 2020

I hope you enjoy it!

Mara

Wednesday 18th of March 2020

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

Wednesday 18th of March 2020

Wonderful! I hope you enjoy it!