Best 6 Salmon Fried Rice Recipes

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Tantalize your taste buds with a culinary journey to the Orient, where flavors dance and aromas ignite the senses. Embark on a delightful voyage with our Salmon Fried Rice, a symphony of textures and flavors that will transport you to the bustling streets of Asia. This delectable dish combines succulent salmon, fluffy rice, and an array of colorful vegetables, all harmoniously blended in a savory sauce.

In this comprehensive guide, we present a collection of Salmon Fried Rice recipes, each offering a unique twist on this classic dish. Discover the secrets to creating the perfect balance of flavors, from the delicate taste of salmon to the vibrant medley of vegetables. Explore variations that cater to different dietary preferences, including vegetarian and gluten-free options.

Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process of crafting this culinary masterpiece. Learn how to select the freshest ingredients, prepare the rice to perfection, and cook the salmon to its ideal doneness. Discover the art of stir-frying, ensuring that each grain of rice remains separate and infused with flavor.

Prepare to be amazed by the versatility of Salmon Fried Rice. Enjoy it as a main course, a side dish, or even a flavorful filling for spring rolls. Experiment with different types of rice, vegetables, and sauces to create a dish that reflects your personal taste.

So, gather your ingredients, unleash your culinary creativity, and embark on a journey of flavors with our Salmon Fried Rice recipes. Let your taste buds savor the harmonious blend of textures and flavors, and experience the joy of creating a dish that will tantalize and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S SMOKED SALMON FRIED RICE



Mom's Smoked Salmon Fried Rice image

This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!

Provided by Annie Y.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g

SALMON FRIED RICE



Salmon Fried Rice image

It's always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they'll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes - leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don't crowd the pan, or your rice will steam instead of crisp.

Provided by Susan Spungen

Categories     dinner, lunch, weekday, grains and rice, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 (12-ounce) skinless salmon fillet
Kosher salt and black pepper
3 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
2 garlic cloves, chopped
1 bunch scallions, thinly sliced, whites and greens separated
1 bunch broccolini (about 8 ounces), trimmed, cut into 1-inch pieces
1 bunch thin asparagus (about 1 pound), trimmed, cut into 1-inch pieces
3 cups cooked brown rice (preferably short-grain)
2 large eggs, beaten
2 teaspoons soy sauce
2 teaspoons dark sesame oil
Hot sauce or chile-garlic sauce, for serving (optional)

Steps:

  • Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.
  • Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.
  • Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
  • Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 20 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1103 milligrams, Sugar 4 grams, TransFat 0 grams

SALMON, RICE, AND FRIED TOMATOES



Salmon, Rice, and Fried Tomatoes image

Pan-cooked salmon is topped with seasoned fried tomatoes and served over rice.

Provided by DANARENEE04

Categories     Seafood     Fish     Salmon

Time 1h

Yield 4

Number Of Ingredients 9

1 cup uncooked long grain white rice
2 cups water
1 ½ tablespoons lemon pepper, divided
1 tablespoon dried dill weed, divided
2 tablespoons vegetable oil, divided
1 pound salmon
1 tomato, sliced 1/2 inch thick
2 eggs, beaten
1 cup all-purpose flour

Steps:

  • Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
  • Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
  • Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
  • Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.

Nutrition Facts : Calories 611 calories, Carbohydrate 65.2 g, Cholesterol 166.8 mg, Fat 20.7 g, Fiber 2 g, Protein 35.9 g, SaturatedFat 4.1 g, Sodium 617.6 mg, Sugar 1.4 g

GOLDEN FRIED RICE WITH SALMON AND FURIKAKE



Golden Fried Rice With Salmon and Furikake image

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing in ingredients and flavors ranging from spicy shredded pollo adobado to ketchup.

Provided by Lucas Sin

Categories     Bon Appétit     Dinner     Lunch     Brunch     Seafood     Fish     Salmon     Rice     Egg     Green Onion/Scallion     Ginger     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Wheat/Gluten-Free     Stir-Fry

Yield 4 Servings

Number Of Ingredients 11

4 large eggs
4 cups chilled cooked short-grain white rice
5 Tbsp. vegetable oil, divided, plus more for drizzling
Kosher salt
1 (12-oz.) skinless, boneless salmon fillet, cut into (1") pieces
1 (1") piece ginger, peeled, finely chopped
½ small onion, finely chopped
1 tsp. sugar
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated
3 garlic cloves, finely chopped
Furikake (for serving)

Steps:

  • Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
  • Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
  • Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
  • Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
  • Divide among plates and top with furikake and scallion greens.

SALMON FRIED RICE



SALMON FRIED RICE image

Categories     Fish     Stir-Fry     Low Fat

Yield Serves 2

Number Of Ingredients 15

8 oz salmon filet, skin removed
4 T soy sauce, divided use
1.5 T chili powder (I use no-salt added)
1/2 T ground coriander
1/2 T ground cumin
1.5 tsp red pepper flakes
A few grinds of black pepper
Salt to taste(optional)
2.5 to 3 cups cooked rice, cured 1 day in refrigerator (I use brown or basmati rice)
1 small bunch scallions, sliced (save some for garnish)
1 small head Napa cabbage, cored and shredded
1 container egg substitute (equivalent of 2 eggs), lightly beaten
2 T dry sherry
1 T roasted sesame oil
Vegetable oil for stir frying

Steps:

  • Marinate salmon at least an hour in 2T soy sauce, chili powder, cumin, coriander, red pepper flakes, black pepper and salt if using. Roast salmon in 350 deg. oven until just cooked through (to about medium-well). Break into large chunks and set aside. In small bowl, mix remaining 2T soy sauce, sherry and sesame oil. In large skillet, stir fry scallion in a little vegetable oil about 1 minute. Add cabbage and stir fry until cabbage wilts slightly. Add rice and stir, breaking up any clumps. Make a well in center of rice and add beaten egg substitute. Stir to scramble egg. When egg is mostly cooked, stir into rice. Add salmon chunks and stir fry another minute to warm up salmon. Add soy, sherry and sesame oil mixture. Stir to incorporate. Garnish with chopped scallion and fresh chopped coriander if desired. Alternatives: Recipe can also be made with lean pork, chicken or tofu. Can add additional vegetables, such as shredded carrot, bean sprouts or peas.

SALMON FRIED RICE



Salmon Fried Rice image

A Japanese fried rice. This uses leftover cooked salmon. Adapted from Justonecookbook.com

Provided by Mikekey *

Categories     Rice Sides

Time 35m

Number Of Ingredients 8

1 c cooked salmon, flaked
1 green onion, chopped
1 large egg, beaten
2 Tbsp vegetable oil
1 Tbsp sesame oil
2 c cold cooked rice (day old)
1 tsp soy sauce
salt and ground black pepper, to taste

Steps:

  • 1. Heat the wok over medium high heat. When it's getting hot, add the oil. When you see white smoke coming off from the wok, add the egg in the wok. The egg will not stick to the pan as long as you put enough oil.
  • 2. Quickly mix it with spatula and when it's 80% cooked, take it out and put on a plate.
  • 3. Keep wok on medium high heat and add the sesame oil. Add the green onions and stir fry until nicely coated with oil.
  • 4. Add the rice and break up any chunks. Toss the rice to coat with the oil. Add the salmon and toss again. Add the egg and break into small pieces.
  • 5. When all the ingredients are mixed well, add soy sauce, salt and pepper, to taste. Serve immediately.

Tips for Making Salmon Fried Rice:

  • Use leftover salmon for convenience: Leftover salmon is a great way to use up leftovers and make a delicious and nutritious meal.
  • Choose the right type of rice: Use a long-grain rice, such as basmati or jasmine, for the best results. These types of rice will remain separate and fluffy when cooked.
  • Cook the rice properly: Rinse the rice before cooking to remove any excess starch. Cook the rice according to the package directions.
  • Use fresh vegetables: Fresh vegetables will add color, flavor, and nutrients to your fried rice. Choose a variety of vegetables that you enjoy, such as broccoli, carrots, onions, and peppers.
  • Don't overcrowd the pan: When cooking the fried rice, don't overcrowd the pan. This will prevent the rice from cooking evenly and will make it mushy.
  • Use high heat: Cook the fried rice over high heat to get a nice sear on the rice and vegetables. This will also help to prevent the rice from becoming sticky.
  • Season to taste: Season the fried rice to taste with soy sauce, salt, and pepper. You can also add other seasonings, such as garlic powder, ginger powder, or five-spice powder.

Conclusion:

Salmon fried rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be made with a variety of ingredients. With these tips, you can make the perfect salmon fried rice every time.

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