Fried rice—a dish as versatile as it is timeless. With origins tracing back to ancient China, fried rice has evolved from a humble meal designed to use up leftover rice into a culinary staple enjoyed worldwide. Though traditionally made with a variety of proteins like chicken, shrimp, or pork, the dish offers endless room for innovation.
In America, fried rice has transcended cultural boundaries, finding its way into not just Chinese restaurants but also fusion establishments and home kitchens across the nation. From pineapple fried rice served in Thai eateries to the Mexican-inflected Arroz Chaufa in Peruvian spots, America’s version of fried rice is as diverse as its population.
So combining it with salmon just makes sense. Our family loves it as a weekday meal. You can take frozen salmon filets out of the freezer and have them thawed in less than 10-minutes, so we eat salmon at least once a week. When it’s five o’clock and don’t know what to make for dinner, we usually end up with salmon!
So, if you’re looking to spice up your fried rice game, read on for a recipe that marries the classic appeal of this ancient dish with the modern flair of succulent salmon. Enjoy!
Ingredients
- Brown rice: The bulk of this dish is brown rice
- Salmon: When I can’t get fresh salmon (we live in Texas!) I get Blue Circle Norwegian individual portions, which makes thawing them SO easy
- Paprika: You can use smoky paprika or sweet
- Salt and pepper: I use mineral salt, so if you’re using table salt, use less and add more as you prefer. Remember that if you’re adding soy sauce, you’ll need less salt than you normally need
- Eggs: Use the whole egg to up your protein and nutrients
- Onion: White or sweet onion works great
- Garlic: Fresh or jarred from the grocery store
- Green onions: Also called scallions, use this as a fresh crunch on top of your fried rice
- Olive oil: I use extra virgin olive oil
- Crushed red pepper flakes: Add more or less as to control the amount of heat
- Soy sauce: Use as little or as much as you’d like
- Asian fish sauce: A little goes a long way, but this is a staple for adding depth and flavor to your recipes
Salmon and fried rice recipe
Equipment
- 1 Cookie sheet (for salmon)
- 1 Large pot
- 1 Small skillet (for eggs)
- 1 Pot or rice cooker (for rice)
Ingredients
- 4 6 oz Salmon fillets (or more if you want to increase the protein of your meal)
- 2-3 tbsp Olive oil (extra virgin)
- 1 tsp Paprika
- 1 1/2 cup Uncooked brown rice
- 1-2 Carrots
- 1/4 Onion
- 2 cloves Garlic
- 1/2 cup Frozen peas
- 3 whole Eggs
- 1 tsp Asian fish sauce (optional, you can use more soy sauce)
- 1 tsp Crushed red pepper flakes (or more or less to taste)
- 5 Green onions
- Salt and pepper
Instructions
- Preheat oven to 400 degrees F. Using 1 tablespoon of the olive oil, cover the salmon filets. Season with salt, pepper, and paprika. Bake for 18 minutes.
- Cook the rice according to package directions, either on the stove or in a rice cooker. I use a rice cooker and use equal parts water to rice.
- Preheat remaining olive oil. Add finely chopped onions, carrots, and minced garlic. Sauté on medium heat until onions are translucent and carrots are soft.
- Add the frozen peas and continue sautéing until peas are warmed through.
- While the vegetables are cooking, scramble the eggs and cook until eggs are cooked through.
- Add the cooked rice to the pot to combine.
- Add the cooked eggs to the pot to combine.
- Add fish sauce, soy sauce, and red pepper flakes (you can omit these if you don't like the spice, or add more if you do).
- Add salt and pepper to taste.
- Separate into four dishes and top fried rice with green onions and salmon. Serve and enjoy!
