Salmon Fried Rice

fried rice with salmon, peas, eggs, green onions and fried onions

5 from 7 votes

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’s quick, delicious, and comes together in just 20 minutes.

Course: Main Course, Side Dish

Cuisine: Japanese

Yield:

Calories: 626kcal

Author: Emma Choi

Prep Time: 15

Active Time: 6

Total Time: 21

Equipment

Ingredients

2 rice cooker cups short grain rice - one day old (Note 1) | or other type of rice (Note 2)
200 g salmon
1 garlic clove, minced
3 green onions, chopped
3 eggs, beaten
160 g frozen peas (Note 5)
2 tbsp cooking oil
35 g fried onion , optional

Sauce:

2.5 tbsp mirin
2.5 tbsp oyster sauce
3 tbsp light soy sauce (Note 4)
1 tsp sesame oil
¼ tsp black pepper powder

US - M

Instructions

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.
Prepare salmon – Dice the salmon into large pieces.
Make the sauce – Mix all the sauce ingredients in a bowl and set aside.
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.
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.
Stir in the green onions and cook for another 30 seconds.
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.
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.
Before serving, mix in the fried onions for extra crunch and flavor.

Notes

Rice measurement: Quantities are measured in rice cooker cups, not standard cups. 1 rice cooker cup = standard 3/4 cup.
Rice type: Short-grain rice (like Korean or Japanese) works best for its moist and bouncy texture, but any type of rice is fine as long as it’s a day old.
Wok alternatives: If you don’t have a wok, a cast iron skillet is the best substitute. Otherwise, a pan will work, but the rice won’t fry the same way. Adjust the heat depending on your equipment: medium-high for non-stick or cast iron, and medium for traditional carbon steel woks.
Soy sauce: Use light soy sauce only. Dark soy sauce will make the fried rice overly salty and strong.
Peas: Frozen peas are ideal for their texture. Avoid canned peas.
Storage: Store leftover fried rice in an airtight container in the fridge for 3-4 days.

Nutrition