Easy Salmon Fried Rice with Egg

Salmon fried rice with egg shown in a wok

Easy Salmon Fried Rice with Egg

This easy salmon fried rice combines tender salmon, cold leftover rice, egg, and cabbage with a simple tsuyu seasoning. It cooks quickly in one wok or skillet for a savory, satisfying lunch or weeknight dinner.

Course Lunch, Main Course

Cuisine Asian

Keyword easy salmon fried rice, fried rice with salmon, leftover salmon fried rice, salmon egg fried rice, salmon fried rice, salmon fried rice with egg

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 540

Author Hyegyoung K. Ford

Ingredients

2 tbsp (30 ml) oil
5 1/2 oz (130 g) salmon fillet see note below
1 tbsp (15 ml) sweet rice wine (mirin) optional
3 eggs beaten
1/4 (about 150 g) cabbage shredded
2 cloves garlic minced
3 cups (about 450 g) day-old rice
1 tbsp (15 ml) tsuyu
2 green onion finely chopped
salt and pepper to taste
1 tbsp (9 g) toasted sesame seeds optional

Instructions

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until hot. Add the salmon and break it into small chunks with a spatula. Splash in the rice wine (mirin) to remove any fishy odor. Cook just until the salmon is mostly done but still slightly moist in the center. Do not overcook. Push the salmon to the side of the pan.
Pour the beaten eggs into the open side of the wok and scramble until just set. Transfer the salmon and eggs together to a plate and set aside.
Add the remaining 1 tablespoon of oil to the wok. Stir-fry the cabbage and garlic for 2–3 minutes, until the cabbage is tender-crisp and fragrant. Add the rice to the wok and toss well to combine with the cabbage. Break up any clumps of rice with your spatula.
Return the salmon and eggs to the wok. Add the green onions and drizzle in the tsuyu (or oyster sauce). Stir-fry everything together until evenly mixed. Taste and season with salt and pepper as needed. Serve hot, garnished with toasted sesame seeds if desired.

Video

Notes

Using leftover cooked salmon: Skip the mirin and initial salmon-cooking step. Break the salmon into bite-size pieces and fold it into the fried rice near the end, just long enough to heat through.

Nutrition