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Salmon Fried Rice

A quick and tasty dish that transforms leftover rice and salmon into a satisfying meal, packed with protein and veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups leftover rice Make sure to use cold, day-old rice for the best texture.
  • 1 cup cooked salmon, flaked Can use fresh salmon if desired; cook it first.
  • 2 tablespoons soy sauce Adjust amount for taste, consider low-sodium for healthier option.
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (e.g., peas, carrots, bell peppers) Feel free to customize with different veggies.
  • 2 large eggs, beaten Can be omitted for a vegetarian version.
  • Green onions, for garnish Add extra for enhanced flavor.

Method
 

Cooking
  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté until it turns translucent.
  3. Add the minced garlic and cook for another minute.
  4. Stir in the mixed vegetables and cook until they are tender.
  5. Push the vegetables to the side of the skillet and add the beaten eggs, scrambling them until they are fully cooked.
  6. Add the leftover rice and the cooked salmon to the skillet, along with the soy sauce. Stir everything together until well combined and heated through.
  7. Garnish with chopped green onions before serving.

Notes

To store leftovers, let the Salmon Fried Rice cool to room temperature. Place it in an airtight container and store it in the refrigerator. It can last for 3 to 4 days. Freeze in a freezer-safe container for up to 2 months.