Easy Salmon Fried Rice
Easy Salmon Fried Rice
Ingredients
For the Salmon and Aromatics
- 8 ounces salmon fillet
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup white onions, diced
- 1/3 cup green onions, sliced
- 1 tablespoon garlic, minced
For the Fried Rice Base
- 2 eggs
- 3 cups day old rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
Instructions
- 1
Season the salmon fillet evenly with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min
- 3
Carefully place the seasoned salmon fillet into the hot oil, skin side down. Sear for 2 minutes until the skin is crispy.
⏱️ 2 min
- 4
Flip the salmon over and cook for another 2 minutes on the flesh side.
⏱️ 2 min
- 5
Reduce the heat to low. Using a spatula or fork, carefully peel off the crispy skin from the salmon and discard it. Break the cooked salmon into smaller, bite-sized pieces directly in the pan.
⏱️ 2 min
- 6
Add the 1/3 cup of diced white onions, 1/3 cup of sliced green onions, and 1 tablespoon of minced garlic to the pan with the salmon. Sauté for about 1 minute, stirring frequently, until fragrant.
⏱️ 1 min
- 7
Push the salmon and vegetable mixture to one side of the pan. Crack the 2 eggs into the empty space and scramble them directly in the pan until just cooked through. Then, mix the scrambled eggs with the salmon and vegetable mixture.
⏱️ 2 min
- 8
Increase the heat to high. Add the 3 cups of day old rice, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of granulated sugar to the pan. Toss everything together thoroughly, breaking up any clumps of rice.
⏱️ 1 min
- 9
Continue to cook on high heat for 1 to 2 minutes, stirring constantly, to ensure all ingredients are well combined and heated through. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Salmon Fried Rice
For the Salmon and Aromatics
- 8 ounces salmon fillet
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup white onions, diced
- 1/3 cup green onions, sliced
- 1 tablespoon garlic, minced
For the Fried Rice Base
- 2 eggs
- 3 cups day old rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
Instructions
- 1
Season the salmon fillet evenly with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min - 3
Carefully place the seasoned salmon fillet into the hot oil, skin side down. Sear for 2 minutes until the skin is crispy.
⏱️ 2 min - 4
Flip the salmon over and cook for another 2 minutes on the flesh side.
⏱️ 2 min - 5
Reduce the heat to low. Using a spatula or fork, carefully peel off the crispy skin from the salmon and discard it. Break the cooked salmon into smaller, bite-sized pieces directly in the pan.
⏱️ 2 min - 6
Add the 1/3 cup of diced white onions, 1/3 cup of sliced green onions, and 1 tablespoon of minced garlic to the pan with the salmon. Sauté for about 1 minute, stirring frequently, until fragrant.
⏱️ 1 min - 7
Push the salmon and vegetable mixture to one side of the pan. Crack the 2 eggs into the empty space and scramble them directly in the pan until just cooked through. Then, mix the scrambled eggs with the salmon and vegetable mixture.
⏱️ 2 min - 8
Increase the heat to high. Add the 3 cups of day old rice, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of granulated sugar to the pan. Toss everything together thoroughly, breaking up any clumps of rice.
⏱️ 1 min - 9
Continue to cook on high heat for 1 to 2 minutes, stirring constantly, to ensure all ingredients are well combined and heated through. Serve immediately.
⏱️ 2 min