Salmon Egg Fried Rice (三文魚炒飯)
Salmon Egg Fried Rice (三文魚炒飯)
Ingredients
- 1 pound salmon fillet, skin on
- 2 tablespoons vegetable oil, divided
- 1/2 cup shallots, finely chopped
- 3 large eggs, whisked
- 4 cups day-old cooked rice, cold
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG, (optional)
- 1/2 cup green onions, chopped
Instructions
- 1
Pat the salmon fillet dry thoroughly with paper towels. This helps achieve a crispy skin. Using a sharp knife, carefully scrape off any scales from the salmon skin.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick pan over medium-high heat until shimmering. Place the salmon fillet skin-side down in the hot pan. Cook for 4 to 5 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 4 to 5 minutes, or until cooked through and flakes easily with a fork.
⏱️ 10 min
- 3
Carefully remove the crispy salmon skin and set it aside for an optional snack. Using a spatula, break the cooked salmon flesh into smaller, bite-sized pieces directly in the pan. Push the salmon pieces to one side of the pan.
⏱️ 2 min
- 4
Add the chopped shallots to the pan with the salmon pieces and stir-fry for 1 to 2 minutes until fragrant and slightly softened. Push the salmon and shallots to one side of the pan, creating an empty space.
⏱️ 2 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the empty side of the pan. Pour the whisked eggs into this space and scramble them until just set but still moist. Break them into small pieces.
⏱️ 2 min
- 6
Add the day-old cold rice to the pan. Using your spatula, break up any clumps of rice and stir-fry everything together with the salmon, shallots, and scrambled eggs. Continue to stir-fry for 3-5 minutes, ensuring the rice is heated through and well combined.
⏱️ 5 min
- 7
In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil to create the stir-fry sauce. Pour the stir-fry sauce over the rice mixture in the pan. Add the MSG (if using).
⏱️ 1 min
- 8
Add the chopped green onions to the pan. Continue to stir-fry and toss everything together for another 1-2 minutes, ensuring all ingredients are evenly coated with the sauce and heated through.
⏱️ 2 min
- 9
To serve, transfer the salmon egg fried rice into a serving bowl, pressing it down gently to form a dome shape. Invert the bowl onto a plate to create a neat presentation. Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Egg Fried Rice (三文魚炒飯)
- 1 pound salmon fillet, skin on
- 2 tablespoons vegetable oil, divided
- 1/2 cup shallots, finely chopped
- 3 large eggs, whisked
- 4 cups day-old cooked rice, cold
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG, (optional)
- 1/2 cup green onions, chopped
Instructions
- 1
Pat the salmon fillet dry thoroughly with paper towels. This helps achieve a crispy skin. Using a sharp knife, carefully scrape off any scales from the salmon skin.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick pan over medium-high heat until shimmering. Place the salmon fillet skin-side down in the hot pan. Cook for 4 to 5 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 4 to 5 minutes, or until cooked through and flakes easily with a fork.
⏱️ 10 min - 3
Carefully remove the crispy salmon skin and set it aside for an optional snack. Using a spatula, break the cooked salmon flesh into smaller, bite-sized pieces directly in the pan. Push the salmon pieces to one side of the pan.
⏱️ 2 min - 4
Add the chopped shallots to the pan with the salmon pieces and stir-fry for 1 to 2 minutes until fragrant and slightly softened. Push the salmon and shallots to one side of the pan, creating an empty space.
⏱️ 2 min - 5
Add the remaining 1 tablespoon of vegetable oil to the empty side of the pan. Pour the whisked eggs into this space and scramble them until just set but still moist. Break them into small pieces.
⏱️ 2 min - 6
Add the day-old cold rice to the pan. Using your spatula, break up any clumps of rice and stir-fry everything together with the salmon, shallots, and scrambled eggs. Continue to stir-fry for 3-5 minutes, ensuring the rice is heated through and well combined.
⏱️ 5 min - 7
In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil to create the stir-fry sauce. Pour the stir-fry sauce over the rice mixture in the pan. Add the MSG (if using).
⏱️ 1 min - 8
Add the chopped green onions to the pan. Continue to stir-fry and toss everything together for another 1-2 minutes, ensuring all ingredients are evenly coated with the sauce and heated through.
⏱️ 2 min - 9
To serve, transfer the salmon egg fried rice into a serving bowl, pressing it down gently to form a dome shape. Invert the bowl onto a plate to create a neat presentation. Serve immediately and enjoy.
⏱️ 1 min