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Salmon Fried Rice

Salmon Fried Rice


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Have leftover rice and cooked salmon? Make salmon fried rice! Comes together in minutes. Easy and so good!

Photography Credit:Elise Bauer

The best thing about making too much rice is that you have leftovers for fried rice, you know, the kind with some egg swirled in, chopped vegetables and a soy sauce based sauce.

If you also happen to have some leftover cooked salmon (I know, it’s a stretch, but you might, right?) this salmon fried rice is one of the best possible things you could make with it.

We grilled up some fresh salmon the other day and had just enough leftover to toss into this fried rice dish. With the egg, peas, onions, ginger, garlic, and bell pepper, it’s a meal in itself! All brought together with lightly sweetened soy sauce.

Now usually you would want to use day old rice for fried rice. Why? Because it’s drier, meaning it will fry better and get browned on the edges.

We didn’t have any, so instead I made a fresh batch of rice, spread it out on a sheet pan and put it in a 200°F oven for 10 minutes, and then let it sit around, while I prepped other things.

Salmon Fried Rice Recipe

If you don't have day old rice, you can take freshly made rice, spread it out in an even layer on a sheet pan, and put it into a 200°F (93°C) oven for 12 minutes.

Ingredients

  • 3 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon extra virgin olive oil
  • 2/3 cup diced red onion
  • 2/3 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3 eggs, well beaten
  • 4 cups day old cooked white rice (from about 2 cups of raw rice)
  • 1 cup frozen peas, thawed
  • 2 cups cooked salmon in large chunks
  • 2 green onions, thinly sliced, including the greens
  • Cilantro (or parsley) for garnish

Method

1 Mix brown sugar with soy sauce: Dissolve the brown sugar in the soy sauce in a small bowl. Set aside.

2 Sauté onion and and bell pepper, add garlic, ginger: Heat the olive oil in a large sauté pan or wok on medium high heat. Add the diced red onion and bell pepper and sauté until lightly browned, about 5 minutes.

Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more.

3 Add eggs, then rice: Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often.

4 Add peas, salmon, green onions, soy sauce mixture: Add the peas, salmon, and green onions. (Be gentle with the salmon so you don't break it up too much.) Stir in the soy sauce mixture and remove from heat.

Garnish with cilantro to serve, serve immediately.

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Golden Fried Rice With Salmon and Furikake

“Growing up, I watched Shin Chūka Ichiban!, an anime about a kid battling cooks in China,” recalls Chef Lucas Sin of Junzi. “In one episode he coats rice in egg yolks before stir-frying. I was like, WOW. Golden fried rice comes from Chinese imperial cuisine, which sounds fancy but is home-cook-friendly. Take leftover rice, stir into yolks, and throw in whatever you want—it’s adaptable. The yolks separate each grain into a capsule of flavor, so you get superb fried rice. That generational knowledge is legit.”


Method

  1. If you are not using precooked rice then place the uncooked rice on to cook according to packet directions.
  2. Prepare the vegetables by deseeding and slicing the red bell pepper into strips, peel and grate the carrot, finely cut the green onions/scallions (green tips only), and cut the green beans into pieces. If using fresh ginger peel and grate it.
  3. Heat a large non-stick frypan over medium heat. Add the sesame oil and garlic infused oil. Fry the crushed ginger and green onions/scallions (green tips only) until fragrant (about 1 to 2 minutes). Add the red bell pepper and fry for 1 minute until it starts to soften. Open and drain the canned salmon. Then add the grated carrot, green beans, and tinned salmon to the frypan and stir until the salmon is broken into small pieces. Turn heat down to medium low. Add the fish sauce. Crack the eggs into the frypan and continuously mix them through the other ingredients until the egg cooks.
  4. If using precooked rice heat according to packet directions. Then add the precooked rice or the freshly cooked rice to the frypan. Stir through the soy sauce. Remove from heat once all the ingredients have heated through. Season with salt and pepper if desired.
  5. Serve hot and in bowls.

Buying Tips

Garlic infused oil is found in the oil section of your local supermarket. It should be clear with no floating bits of garlic. You can also make garlic infused oil at home by frying garlic cloves in cooking oil, until they are golden and fragrant (then remove the garlic before you continue cooking your meal). This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.

Check the crushed ginger does not contain garlic. Crushed ginger is grated ginger that has been preserved in a jar. You can swap it for fresh ginger if you prefer.

Make sure you buy plain canned salmon that doesn’t have added high FODMAP ingredients like onion or garlic. You can use fresh salmon if you prefer, but you will need to cook it first.

Buy a bunch of green onions/scallions with long green tips. You can use the green tips of the green onions/scallions (which are low FODMAP) and not the white stem when cooking.

The amount of wheat in regular soy sauce is low FODMAP, however if you are feeling concerned you can buy gluten free soy sauce (Tamari).


Extra Fried Rice Recipes You’ll Love:

408 Cals
34 Protein
28 Carbs
17.5 Fat

Prepare dinner Time: 20 minutes

This fast Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a fast meal you possibly can whip up for lunch or dinner.

  • 4 ounces wild salmon fillet , skinned
  • 1 teaspoon sesame oil , divided
  • 1 massive or 2 small scallions , thinly sliced, whites and greens separated
  • 1/2 cooked chilly leftover brown , ideally short-grain
  • 3/4 cup frozen cauliflower rice
  • 1 massive egg , crushed
  • 1/2 tablespoon soy sauce , or gluten-free Tamari
  • Sriracha or Chile-garlic sauce , non-compulsory for serving

Prepare dinner salmon in a skillet over medium-high warmth about 5 minutes on both sides. Put aside and flake the salmon into small chunks with a fork. Wipe the skillet.

Warmth 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and prepare dinner, stirring, till aromatic, about 1 minute.

Add the rice in a good layer. Prepare dinner, with out stirring, 2 to three minutes, or till the underside turns into barely crispy. Add the cauliflower rice, proceed to prepare dinner, stirring sometimes, 2 to three minutes, or till mixed.

With a spoon or spatula, push the rice to at least one aspect of the skillet. Crack the egg onto the opposite aspect.

Prepare dinner, continuously stirring the egg, 30 to 60 seconds or till cooked by way of. Combine the rice, cauliflower and egg to completely mix. Stir within the soy sauce and sesame oil.

Gently fold within the reserved salmon and toss, serve instantly garnished with scallion greens. Serve with sriracha sauce, if desired.

Serving: 1 bowl , Energy: 408 kcal , Carbohydrates: 28 g , Protein: 34 g , Fats: 17.5 g , Saturated Fats: 3.5 g , Ldl cholesterol: 248.5 mg , Sodium: 733 mg , Fiber: 4 g , Sugar: 2.5 g

Inexperienced Sensible Factors: 9

Purple Sensible Factors: 1

Key phrases: the best way to make fried rice, leftover salmon recipes, recipes for one, salmon fried rice


Recipe Summary

  • 6 cups water
  • 3 cups long grain white rice, uncooked
  • 3 tablespoons cooking oil, divided
  • 2 eggs, beaten
  • ½ onion, finely chopped
  • 1 green onion, chopped
  • 4 ounces smoked salmon, chopped
  • ½ cup frozen peas
  • salt and freshly ground pepper, to taste

Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.

Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.

Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.


Does rice need to be cold to make fried rice?

Yes! It’s best to use cold, day-old rice when making fried rice. The rice will be crispier versus if you use warm rice, which won’t fry as well and will be soggier. I love to use Trader Joe’s frozen brown rice because it’s so convenient. If you don’t have frozen rice, you can cook your own and use the leftovers.


Does rice need to be cold to make fried rice?

Yes! It’s best to use cold, day-old rice when making fried rice. The rice will be crispier versus if you use warm rice, which won’t fry as well and will be soggier. I love to use Trader Joe’s frozen brown rice because it’s so convenient. If you don’t have frozen rice, you can cook your own and use the leftovers.


2 thoughts on &ldquo THE BEST SPICY SALMON FRIED RICE RECIPE IN THE 21ST CENTURY &rdquo

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Recipe

Ingredients

  • 1 pound fillet wild salmon
  • 3 tablespoons teriyaki sauce
  • Avocado oil spray, or olive oil spray
  • 4 eggs, lightly beaten
  • 1 tablespoon avocado oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh ginger
  • 1 / 3 cup finely chopped green onion
  • 3 cups cooked and cooled brown rice
  • 1 red bell pepper, diced
  • 1 cup frozen peas and carrots
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons sesame oil, optional
  • Cilantro, for garnish

Method

Step 1

Preheat oven to 420ºF. Place salmon filets in a bowl with teriyaki sauce and marinate for at least 20 minutes (or even overnight).

Step 2

Set a nonstick skillet/wok on high heat. Once hot, spray with oil then add the salmon, face down. Cook for 2 to 3 minutes until the top is seared and caramelized, then flip over and place the filets on a baking sheet lined with parchment. Bake in the oven for 8 to 12 minutes. Once finished, remove from the oven and flake the flesh with a fork.

Step 3

Wipe skillet clean with a paper towel, reduce the heat to medium, spray with a little more oil, then add in the beaten eggs. Chop up the eggs as they cook in the skillet. Remove from the skillet and set aside.

Step 4

Add oil, garlic, ginger and green onion to the skillet. Cook until fragrant, about 3 minutes and reduce the heat if necessary so the onion does not burn.

Step 5

Add the cooked, cooled rice and mix everything together. Cook for 1 – 2 minutes, then add the eggs. Chop up the eggs finely as you mix everything together.

Step 6

Gently fold in the flaked salmon, then add the frozen peas and carrots, along with soy sauce. Remove from the heat and continue to mix to thaw the veggies. Add sesame oil and garnish.


Japanese Salmon Fried Rice

With the aroma of spring onions, garlic and ginger, this salmon fried rice is packed with Asian flavours and it is so flavourful, delicious, and deeply satisfying as a quick-mix meal. Also, it uses minimal ingredients and takes little time to make – excluding the time to cook rice, it takes literally less than 30 mins to finish. Funny enough, this Japanese Salmon Fried Rice was made because I overcooked my salmon fillets one night just before I surrendered and decided to eat the salmon anyway, my body refused and the idea of breaking the salmon into small pieces to make fried rice popped up. That’s when magic happened.

I came up with this recipe taking reference from Just One Cook Book. People usually say it’s best to use leftover rice to make fried rice so that all the grains can remain separated. However, let’s face it – sometimes making fried rice is a last-min decision just because WE CRAVE FRIED RICE AND WE WANT IT TODAY. If that’s the case, you can simply reduce the amount of water used to cook rice ( 85% water : 100% rice) and quickly pop them in the refrigerator while you prepare the rest of ingredients.

To me, the essence of the seasoning of this fried rice has to be sesame oil. Confession: I love adding sesame oil whenever I make Asian dishes, because its strong nutty taste enriches and brings out all the flavours of the dish. Also, I’d recommend using tamari soy sauce as it comes with a stronger taste and aroma .

If you are an international student like me who loves food, you’d understand how essential it is to do meal prep cost-effectively without sacrificing taste. In Australia, a pack of salmon fillet costs me approximately AUD13. Yes, compared to other meat types like chicken, salmon still remains a luxurious option. But when you think about it, this salmon fried rice can possibly be splitted into 4-5 portions to freeze, so budget-wise it’s not too bad at all :). Thanks for reading and have a great week ahead!


More Fried Rice Recipes You’ll Love:

408 Cals
34 Protein
28 Carbs
17.5 Fats

This quick Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a quick meal you can whip up for lunch or dinner.

  • 4 ounces wild salmon fillet , skinned
  • 1 teaspoon sesame oil , divided
  • 1 large or 2 small scallions , thinly sliced, whites and greens separated
  • 1/2 cooked cold leftover brown , preferably short-grain
  • 3/4 cup frozen cauliflower rice
  • 1 large egg , beaten
  • 1/2 tablespoon soy sauce , or gluten-free Tamari
  • Sriracha or Chile-garlic sauce , optional for serving

Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.

Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.

Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.

With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.

Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.

Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

Serving: 1 bowl , Calories: 408 kcal , Carbohydrates: 28 g , Protein: 34 g , Fat: 17.5 g , Saturated Fat: 3.5 g , Cholesterol: 248.5 mg , Sodium: 733 mg , Fiber: 4 g , Sugar: 2.5 g

Keywords: how to make fried rice, leftover salmon recipes, recipes for one, salmon fried rice



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