How do you make Delicious Salmon Fried Rice in 30 Minutes?

Delicious Salmon Fried Rice in 30 Minutes is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover Delicious Salmon Fried Rice in 30 Minutes?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

Can you make Delicious Salmon Fried Rice in 30 Minutes ahead of time?

Yes, many of the components can be prepared ahead of time and assembled when ready to serve. Check the recipe notes section for specific make-ahead tips and timing recommendations.

What substitutions can I make for Delicious Salmon Fried Rice in 30 Minutes?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Delicious Salmon Fried Rice in 30 Minutes

Name: Delicious Salmon Fried Rice in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 teaspoon brown sugar; 3 tablespoons soy sauce; 1 tablespoon extra virgin olive oil; 2/3 cup diced red onion; 2/3 cup diced red bell pepper; 2 cloves garlic (minced); 1 1-inch piece fresh ginger (grated); 3 large eggs (well beaten); 4 cups day-old cooked white rice; 1 cup frozen peas (thawed); 2 cups cooked salmon (cut into large chunks); 2 green onions (thinly sliced (including greens)); Cilantro or parsley (for garnish)

Description

A quick and satisfying Easy Salmon Fried Rice made with leftover rice, tender cooked salmon, vegetables, and eggs, finished with a balanced soy-sauce mixture for a flavorful and comforting meal.

Ingredients

Scale

1 teaspoon brown sugar
3 tablespoons soy sauce
1 tablespoon extra virgin olive oil
2/3 cup diced red onion
2/3 cup diced red bell pepper
2 cloves garlic (minced)
1 1-inch piece fresh ginger (grated)
3 large eggs (well beaten)
4 cups day-old cooked white rice
1 cup frozen peas (thawed)
2 cups cooked salmon (cut into large chunks)
2 green onions (thinly sliced (including greens))
Cilantro or parsley (for garnish)

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Instructions

In a small bowl, dissolve the brown sugar in the soy sauce. Set the mixture aside for later use.
Heat the extra virgin olive oil in a large sauté pan or wok over medium-high heat. Add the diced red onion and diced red bell pepper. Cook for approximately 5 minutes, or until the vegetables are lightly browned.
Reduce the heat to medium, then add the minced garlic and grated ginger. Cook for an additional minute to release their aromas.
Pour the beaten eggs into the pan and stir gently until they are just cooked through.
Add the day-old cooked rice. Increase the heat to medium-high and cook for 2–3 minutes, stirring frequently to break up any clumps and ensure even heating.
Add the thawed peas, cooked salmon chunks, and sliced green onions. Stir carefully to avoid breaking the salmon into smaller pieces.
Pour the prepared soy sauce mixture over the rice. Stir gently to evenly distribute the sauce and remove the pan from heat.
Transfer the salmon fried rice to serving plates or bowls. Garnish with cilantro or parsley and serve immediately.

Notes

Use day-old rice for the best texture.
Feel free to add other vegetables like carrots or broccoli.
Adjust soy sauce to taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 25g
Cholesterol: 150mg