Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
For the salmon:
- 1 (12-ounce) salmon fillet, skin removed
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
For the fried rice:
- 3 cups cooked rice (preferably day-old for the best texture)
- 3 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 carrot, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2-3 green onions, thinly sliced (separate white and green parts)
Optional Additions:
- ½ cup frozen edamame beans
- Sriracha or chili-garlic sauce for serving
Instructions:
Prepare the salmon:
- Preheat your oven to 400°F (200°C). Line a baking sheet with baking paper or aluminum foil.
- In a small bowl, combine the soy sauce, honey, and sesame oil.
- Place the salmon fillet on the prepared baking sheet. Brush the soy sauce mixture evenly over the salmon.
- Bake for 12-15 minutes, or until cooked through and easily flaked with a fork.
Make the fried rice:
- While the salmon is baking, heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- Add the onions and carrots and cook, stirring occasionally, until softened, about 4-5 minutes.
- Add the frozen peas, garlic, and ginger. Cook for about 1 minute more, stirring constantly until fragrant.
- Push the vegetables to the sides of the wok, creating a space in the center. Add the remaining tablespoon of vegetable oil to the space.
- Pour the beaten eggs into the center. Let them set for a few seconds, then scramble them gently with a spatula.
- Add the cooked rice to the wok. Use a spatula to break down any clumps. Stir-fry until the rice is heated through and slightly crispy, about 3-4 minutes.
- Gently flake the cooked salmon into the rice, taking care to not break up the salmon too much.
- Drizzle soy sauce and sesame oil over the fried rice and vegetables. Stir to combine thoroughly.
- Taste and adjust the seasonings with more sesame oil or soy sauce if needed.
To Serve:
- Divide the fried rice among serving bowls.
- Garnish with the green onions and a sprinkle of sesame seeds (optional).
- Serve immediately with sriracha or chili sauce on the side, if desired.
Tips:
- Rice matters: For the best fried rice, use day-old cooked rice that has been chilled. This helps prevent it from becoming mushy.
- Customize it: Feel free to add your favorite vegetables or swap the salmon for cooked chicken, shrimp, or tofu.
- Heat control: Use a high heat for the best stir-fry results and to get that slightly crisped rice texture.
