Loading...

Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook the salmon: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork. Remove from the pan, let cool slightly, then flake into bite-sized pieces, discarding any skin.

Scramble the eggs: In the same skillet (no need to clean), add 1 teaspoon of sesame oil. Pour in the beaten eggs and scramble until just set. Remove the scrambled eggs from the pan and set aside.

Sauté the vegetables: Add the remaining 1 tablespoon + 2 teaspoons of sesame oil to the skillet. Add the diced red onion and red bell pepper. Sauté for 3-4 minutes until softened.

Add rice and frozen vegetables: Add the day-old, chilled cooked white rice, frozen peas, and frozen corn to the skillet. Break up any clumps of rice with a spatula. Stir well to combine with the vegetables.

Season the fried rice: Pour in the soy sauce and oyster sauce (if using). Stir continuously for 3-5 minutes, ensuring the rice is heated through and well coated with the sauces.

Combine and serve: Gently fold in the flaked salmon and scrambled eggs into the fried rice. Cook for another 1-2 minutes until everything is heated through. Serve immediately, garnished with fresh green onions and a small dish of flaky sea salt on the side for individual seasoning.


Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook the salmon: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork. Remove from the pan, let cool slightly, then flake into bite-sized pieces, discarding any skin.

Scramble the eggs: In the same skillet (no need to clean), add 1 teaspoon of sesame oil. Pour in the beaten eggs and scramble until just set. Remove the scrambled eggs from the pan and set aside.

Sauté the vegetables: Add the remaining 1 tablespoon + 2 teaspoons of sesame oil to the skillet. Add the diced red onion and red bell pepper. Sauté for 3-4 minutes until softened.

Add rice and frozen vegetables: Add the day-old, chilled cooked white rice, frozen peas, and frozen corn to the skillet. Break up any clumps of rice with a spatula. Stir well to combine with the vegetables.

Season the fried rice: Pour in the soy sauce and oyster sauce (if using). Stir continuously for 3-5 minutes, ensuring the rice is heated through and well coated with the sauces.

Combine and serve: Gently fold in the flaked salmon and scrambled eggs into the fried rice. Cook for another 1-2 minutes until everything is heated through. Serve immediately, garnished with fresh green onions and a small dish of flaky sea salt on the side for individual seasoning.
