Salmon and fried rice recipe
This salmon fried rice recipe breathes new life into a classic favorite, combining the richness of salmon with the earthy, aromatic flavors of traditional fried rice. Easy to whip up in under 30 minutes, it's a nutritious and delicious one-pan meal that's perfect for weeknight dinners or meal prep.
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!