Salmon Fried Rice

This delicious salmon fried rice is perfect for busy families who want a healthy dinner on the table fast! Your whole family will love how the tender salmon and colorful vegetables come together in one satisfying pan, and the best part is it takes just 25 minutes from start to finish.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Pregnancy, High-Protein, Egg-Free.

Nutrition Facts (per serving): 394 Calories, 17g Fat, 33g Carbs, 25g Protein.

Ingredients You’ll Need

Scallions: You’ll need 4 small scallions that you’ll slice up and use in two different ways. The white and light green parts go in early for flavor, while the dark green tops make a pretty garnish!

Neutral oil: 2 tablespoons of canola or avocado oil work perfectly here. These oils can handle the high heat without burning, which is exactly what we need for great fried rice.

Garlic: 2 cloves minced up will give you that amazing aromatic base. Fresh garlic makes such a difference in this dish!

Frozen stir-fry vegetables: One 10-ounce package keeps things super simple. No chopping needed, and they cook up beautifully with great color and crunch.

Cooked brown rice: 2 cups of leftover brown rice is perfect here. Day-old rice actually works better because it’s not too sticky!

Cooked salmon: 2 cups roughly chopped cooked salmon is the star of this dish. Leftover grilled or baked salmon works wonderfully here.

Lower-sodium soy sauce: 3 tablespoons adds that perfect salty, umami flavor without being too overwhelming.

Sriracha: 1 tablespoon plus extra for serving gives you just the right amount of heat. You can always add more at the table!

Fresh cilantro: 2 tablespoons chopped, plus more for garnish, adds that fresh, bright finish that makes everything pop.

How to Make Salmon Fried Rice

Step 1: Slice your scallions thinly, keeping the white and light green parts separate from the dark green tops. Set the dark green parts aside for garnish later.

Step 2: Heat your oil in a large wok or skillet over medium-high heat. Add the minced garlic and the white and light green scallion pieces. Stir often and cook for about 30 seconds until everything smells amazing.

Step 3: Toss in your frozen vegetables and cook them, stirring occasionally, for 5 to 6 minutes. You want them tender and just starting to get those nice brown edges.

Step 4: Add your cooked rice to the pan and stir it often. Cook for about 4 minutes until the rice gets lightly browned and starts to look toasty.

Step 5: Add your chopped salmon, soy sauce, and Sriracha to the pan. Stir everything constantly for about 2 minutes until the rice is well coated and your salmon is heated through. Then remove from heat.

Step 6: Stir in the cilantro and toss everything together well. Divide among 4 plates and garnish with those reserved dark green scallion slices. Add extra Sriracha and cilantro if you want!

Easy and Quick Salmon Fried Rice Version

Want to make this even faster? You can use a bag of pre-cooked brown rice from the store! Just heat 2 cups of it in the microwave for 90 seconds before adding it to your pan. Also, if you have leftover rotisserie chicken instead of salmon, that works great too – just use the same amount!

Serving Ideas

This salmon fried rice is already a complete meal all by itself! But if you want to round it out, try serving it with some crispy egg rolls or fresh cucumber slices on the side. A simple green salad with sesame dressing also pairs beautifully with the Asian flavors.

Storage

Store any leftovers in the fridge for up to 3 days in an airtight container. To reheat, just pop it in the microwave for 1-2 minutes, stirring halfway through. You can also reheat it in a skillet over medium heat with a splash of water to keep it from drying out.

Substitutions

No salmon on hand? Try using cooked shrimp, chicken, or even firm tofu instead. If you don’t have Sriracha, any hot sauce you love will work great. You can swap the brown rice for white rice or even cauliflower rice if you want to keep it lower in carbs.

Pro Tips

• Use day-old rice: It’s less sticky and fries up much better than fresh rice.
• Keep the heat high: This gives you that authentic fried rice flavor and texture.
• Don’t overcrowd the pan: If you’re doubling the recipe, use two pans or cook in batches.
• Prep everything first: Fried rice cooks fast, so have all your ingredients ready to go!

FAQs

Can I use fresh vegetables instead of frozen?

You bet! Just chop up about 2 cups of your favorite stir-fry vegetables like bell peppers, carrots, and snap peas. They might take a minute or two longer to cook than the frozen ones.

What if I don’t have leftover salmon?

Sure! You can quickly cook some salmon just for this recipe. Season a salmon fillet and bake it at 400°F for about 12-15 minutes, then flake it up once it’s cool enough to handle.

Can I make this ahead of time?

This dish is really best served fresh and hot! But you can definitely prep all your ingredients ahead of time and store them in the fridge, then just cook everything up when you’re ready to eat.

Is this recipe spicy?

It has a mild kick from the Sriracha, but nothing too intense! If you’re sensitive to heat, just start with half a tablespoon and add more to taste. You’ve got this!

I hope you and your family love this salmon fried rice as much as mine does! It’s become our go-to weeknight dinner when we want something tasty and healthy without a lot of fuss. Let me know how yours turns out – I’d love to hear about any fun variations you try!