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Salmon Fried Rice Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups day-old cooked white rice
  • 8 oz salmon fillet, skin removed, cut into 1-inch cubes
  • 2 large eggs, lightly beaten with a pinch of salt
  • 1 cup frozen peas
  • 3 scallions, sliced thin, white and green parts separated
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil, plus more as needed
  • Salt and black pepper

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat. Season the salmon with salt and pepper, then sear the cubes for about 2 minutes per side until golden. Transfer to a plate.
  2. Add a little more oil to the skillet, spread the rice into an even layer, and press it down. Let it crisp undisturbed for about 2 minutes until golden on the bottom, then stir and repeat.
  3. Push the rice to the sides, pour the beaten eggs into the center, and scramble until just set. Mix the eggs into the rice.
  4. Add the garlic, ginger, frozen peas, soy sauce, and sesame oil. Toss for 1 to 2 minutes, then gently fold the salmon back in.
  5. Remove from the heat, toss with scallion greens, and serve immediately.

Notes

Restaurant-style fried rice relies on a very hot burner and a large pan, so don’t be shy with the heat. If your pan runs cool, work in two batches so the rice can fry instead of steam.