Salmon Egg-Fried Rice Recipe

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.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *