This Salmon Fried Rice is a delightful blend of comfort and vibrant flavor, perfect for any time of day. Flaky, tender salmon pairs beautifully with warm, seasoned rice, crisp vegetables, and a kiss of a homemade teriyaki sauce.
Tips & Tricks
- For a faster dinner, I like to use the 90-second pre-cooked rice pouches like Uncle Ben’s. If you have 4 cups of leftover rice, that’ll do the trick, too.
- Omit the salmon for a delicious side of fried rice.
- You can use chicken or steak instead of salmon.
Salmon Fried Rice Bowl
Servings: 4 people
Calories:
Ingredients
Teriyaki Sauce:
- ¾ cup low sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon red chili flakes
- 4 garlic cloves smashed
- 1- inch piece ginger unpeeled
- ¼ cup low sodium chicken stock or broth
Salmon Fried Rice:
- 2 6 oz. salmon fillets, chopped 1-inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons oil
- 1 medium onion chopped
- 1 cup frozen peas and carrots
- 2 large eggs whisked
- 2 8.8 oz. brown rice pouch or 4 cups cooked rice
- 2 teaspoons granulated onion powder
- 2 teaspoons granulated garlic powder
- 5 green onions white and green, sliced
Instructions
Teriyaki Sauce:
- Add soy sauce, rice wine vinegar, cornstarch, red chili flakes, garlic, ginger and chicken stock to a food blender and blitz until smooth. Add sauce to a small pot over medium-high heat, bring to a boil, reduce heat to medium and cook for 5 minutes, stirring occasionally until sauce thickens.
Salmon Fried Rice:
- While the sauce is cooking, cut the salmon and season with salt and pepper, toss to evenly coat with seasoning. Heat a large skillet, over medium-high heat and add 1 tablespoon of oil once hot cook salmon for 1-2 minutes until it turns a bright pink. Set aside.
- In the same skillet add 1 ½ tablespoons oil, cook onion for 2 minutes, add peas and carrots, cook for 1 minute. Add rice and cook until for 2 minutes until you can smell the rice. Push the rice to one side of the skillet, add ½ teaspoon oil, add egg, and let it cook for 10 seconds until egg begins to firm up, and stir to scramble. Gently fold the eggs, salmon, onion powder, garlic powder, ½ cup plus 2 tablespoons of sauce, and green onions with the rice. Serve immediately.
Notes
Tips & Tricks:
- For a faster dinner, I like to use the 90-second pre-cooked rice pouches like Uncle Ben’s. If you have 4 cups of leftover rice, that’ll do the trick, too.
- Omit the salmon for a delicious side of fried rice.
- You can use chicken or steak instead of salmon.