Salmon Fried Rice (20 MINUTES!)

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Salmon fried rice is one of those dishes that’s perfect for dinner or lunch – it’s comforting, flavorful, and so easy to make! You’ve got tender flaked salmon, fluffy rice, eggs, sweet little peas, green onions, and a sprinkle of crispy fried onions to top it all off. It comes together in just 20 minutes.

A while ago, I promised to recreate the best salmon fried rice I’ve ever had. Back in 2017, I went on a girls’ trip to NYC, where we stayed in a charming suburb called Astoria. It’s a beautiful, quiet area with classic houses, just a few metro stops from the heart of Manhattan.

On our first day there, we stumbled upon a Japanese restaurant just around the corner. I ordered the salmon fried rice, and it completely blew me away. It was unlike any fried rice I’d ever tasted. The rice was bouncy and tender, likely because they used short-grain rice instead of the long-grain variety typical in Chinese fried rice. There was a subtle hint of sweetness, and the salmon was flaked into the tiniest, most delicate pieces.

Since that unforgettable meal, I’ve been on a mission to recreate this incredible salmon fried rice that I still dream about to this day! By the way, if you’re a fried rice lover, make sure to also check my Cantonese fried rice 🍚

Making rice properly is key!

The perfect rice for fried rice is one day old and refrigerated. This is key to making any type of fried rice. Cold rice grains are firmer and can better handle the heat from the wok, while freshly cooked rice is soft and will turn mushy when stir-fried.

When cooking rice in a rice cooker, the typical rice-to-water ratio is 1:1. I usually make 2 rice cooker cups to serve 2-3 people, which is about 2 cups of water. However, for fried rice, I use slightly less water to keep the rice a bit undercooked. This way, it will cook further when stir-fried in the wok and hold heat much better.

For fried rice, I always recommend (if possible) using a rice cooker that stops cooking once the rice is done, rather than cooking rice in a pot. This reduces the chance of overcooking.

Ingredients

• Rice – For this fried rice recipe, I prefer using short-grain rice (Korean or Japanese). It’s more bouncy than long-grain rice and pairs perfectly with salmon. This is my personal preference, but you can use long-grain rice if that’s what you have on hand.
• Salmon – Flake the salmon while cooking so it gets evenly distributed throughout the rice. I enjoy a subtle taste of salmon in my fried rice, so I typically use a small piece. But if you prefer a more pronounced salmon flavor, feel free to increase the amount of salmon.
• Garlic – Crush a garlic clove with a garlic press to extract the juice. This method releases more garlic flavor than simply mincing it with a knife.
• Green onions – I prefer using green onions in salmon fried rice instead of regular onions. They add a fresh, green touch and complement the salmon nicely.
• Eggs – Beat the eggs and pour them over the rice so they coat each grain and cook together. If you prefer larger chunks of egg, push aside the other ingredients in the wok and scramble the eggs separately.
• Frozen peas – I recommend using frozen peas instead of canned peas. They taste fresher and hold up better to the heat of the wok, while canned peas can get mushy when stir-fried.
• Cooking oil – A neutral oil like vegetable or canola oil works best for stir-frying.
• Fried onions – Fried onions are optional, but they’re something I personally can’t skip in my fried rice for that extra crunch and flavor.

Sauce:

• Mirin (Japanese rice wine) – Mirin adds a subtle sweetness to the rice, balancing the savory flavors.
• Oyster sauce – I use this oyster sauce brand for depth of flavor.
• Soy sauce – Be sure to use regular soy sauce, not dark soy sauce, which is saltier and has a stronger taste.
• Sesame oil – A small amount of sesame oil goes a long way in enhancing the overall flavor of the rice.
• Black pepper powder – I typically use black pepper powder rather than whole peppercorns, as it blends seamlessly into the sauce.

Preparation

1. Cook the rice – Follow your preferred method to cook rice. Ensure it’s cold and at least half a day old (preferably one day) to prevent it from becoming mushy when stir-fried.
2. Prepare salmon – Dice the salmon into large pieces.
3. Make the sauce – Mix all the sauce ingredients in a bowl and set aside.
4. Assemble the ingredients – Heat 2 tbsp of cooking oil in a wok over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
5. Add the salmon to the wok and cook for 2-3 minutes until fully cooked. Use a spatula or spoon to flake the salmon into smaller pieces.
6. Stir in the green onions and cook for another 30 seconds.
7. Add the cold rice to the wok, followed by the beaten eggs. Break down the rice and stir-fry everything for 1-2 minutes until well combined.
8. Pour the sauce around the edges of the wok, add the frozen peas, and stir-fry for another 1-2 minutes. Cook until some bits of rice are slightly crispy.
9. Before serving, mix in the fried onions for extra crunch and flavor.

Storage

• Refrigerating – Fried rice can be stored in an airtight container and kept in the refrigerator for 3-4 days. If adding fried onions, wait until after reheating the fried rice to add them, so they stay crispy. Make sure the salmon is fully cooked before storing, as raw salmon should not be kept in leftovers.
• Freezing – You can freeze salmon fried rice for up to 1-2 months. Allow the rice to cool completely before transferring it to a freezer-safe container or bag. Ensure that it’s sealed tightly to prevent freezer burn. When you’re ready to eat, thaw it overnight in the refrigerator.
• Reheating – To reheat fried rice, you can reheat it on the stove, in a microwave, or in the oven. If reheating from frozen, it’s best to thaw it first or reheat directly, but it may take a little longer. Add fried onions after reheating to keep them crunchy.

How to serve

I like to add a touch of sriracha for an extra spicy kick. Kewpie mayo (Japanese mayonnaise) also pairs perfectly with salmon fried rice – drizzle some on top just before serving for added richness and flavor.

Salmon fried rice is definitely filling enough to be a main dish on its own, thanks to the salmon. It’s probably not the best side to pair with meat, but it goes really well with something light like a veggie dish or a simple soup if you want a well-rounded meal.

Craving more rice recipes?

• Korean Rice Balls with Tuna Mayo (Jumeokbap)
• Cantonese Fried Rice (BETTER than Takeout!)
• Spicy Salmon Sushi Bake (20-Minute Prep)
• Spicy Tuna Yaki Onigiri with Kimchi