wild thistle kitchen

  • Home
  • about
  • recipes
  • newsletter
menu icon
go to homepage
  • Newsletter
  • About
  • Contact
  • All recipes
  • Sourdough
subscribe
search icon
Homepage link
  • Newsletter
  • About
  • Contact
  • All recipes
  • Sourdough
×
Home » recipes » seafood

Salmon Fried Rice

Modified: Apr 15, 2025 · Published: Nov 11, 2022 · by anita | wild thistle kitchen · This post may contain affiliate links · Leave a Comment

  • 7
Jump to Recipe·Print Recipe·Leave a Review

Have you ever found yourself with leftover salmon and wondered what the heck to do with it? Well I have! And although I'm a huge fan of leftovers, leftover fish is not at the top of my list. This Salmon Fried Rice totally changed that for me. It is the perfect way to repurpose leftover salmon and give it new, delicious life. I originally made this to use up leftovers of my Gochujang Salmon Bites. Now I just make the bites so that I can make the fried rice! It is that good. Give this Salmon Fried Rice recipe a try and see why my family can't get enough.

Fried Rice - my comfort food

One of my all-time favorite comfort foods is fried rice. Not just any fried rice though, my dad's fried rice. Boy do I miss it and him. Luckily, I helped him make it so many times that I can now make a pretty great version myself. It is now one of my son's favorite meals which makes my sentimental old heart really happy.

Salmon Fried Rice in Skillet

Like most of my dad's recipes it was always a little different, but it followed the same "rules." He always used cold, leftover rice - please do not try to make this with freshly cooked rice - and any kind of leftover meat that was kicking around in the fridge, but most often pork. Always eggs. A variety of veggies depending on what he had, but usually a little shredded cabbage and carrot, always onion and garlic, and a few frozen peas tossed in at the end. One of his funniest rules I never understood until I was older was the resting period. He would always turn the heat off, put a lid on the pan, and let the rice "rest" for about 10 minutes before we were allowed to dig in. This was torture to me because I just wanted to eat! But now I do the same thing and, in turn, torture my children.

Make it extra fancy with some green onion curls

Simply take spring onions and make very thin slices, lengthwise and place in a dish with ice water. After about 10 minutes you will have pretty little swirls!

I hope you'll give this Salmon Fried Rice recipe a try!

Feel free to make it super easy by grabbing some prepared salmon at your favorite grocery store. But I highly encourage you to try the inspiration behind this recipe: Gochujang Salmon Bites with Spicy Kimchi Mayo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon Fried Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe
Pin Recipe

This Salmon Fried Rice is the best way to use up leftover salmon! In fact, I created this recipe for just that reason. Packed with all of the familiar fried rice flavors but made a little fancy with salmon and topped with spicy kimchi mayo.

  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

  • 2 cups cold, cooked rice *see notes for basic rice recipe
  • 3 eggs, beaten
  • 1 cup cooked salmon
  • ½ cup kimchi, chopped
  • ½ cup chopped yellow or white onion
  • 1 carrot, finely shredded or diced
  • 4 spring onions, sliced
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon dry white wine or rice vinegar
  • ½ teaspoon ground white pepper
  • 2 tablespoons neutral oil such as avocado

Instructions

  1. Combine soy sauce, sesame oil, wine or vinegar, and white pepper in a small bowl and set aside.
  2. Heat a wok or large nonstick skillet over medium high heat with one tablespoon oil. When oil is shimmering add beaten eggs. Cook until just set and remove to a bowl.
  3. Add another tablespoon of oil and add onion and carrot, cook, stirring often, for about 1 minute before adding garlic and ginger. Cook for about 1 more minute, stirring frequently. Do not let garlic and ginger burn.
  4. Next, add rice, breaking up with your hands as you add it or with your spoon/spatula in the pan. I always use my hands to really break it up as I'm adding it. Stir to combine rice with vegetables and cook for about 3-4 minutes to heat rice and coat it in the oil.
  5. Add chopped kimchi and spring onions and stir to combine. Add reserved, cooked eggs and break up with your spoon/spatula into small bite-sized pieces. Add cooked salmon, breaking into bite sized pieces if necessary.
  6. Finally, add sauce mixture and stir well to coat all of the rice. Cook for another minute, stirring often, to allow rice to absorb the sauce.
  7. Turn heat off and cover, allowing to rest like this for 5-10 minutes.
  8. Serve in bowls with spring onion curls (see instructions in post), sesame seeds, and spicy kimchi mayo.

Notes

Spicy Kimchi Mayo recipe can be found in my Gochujang Salmon Bites recipe

Basic rice recipe: combine 2 cups rice, I prefer jasmine, with 2 cups water. Bring to boil and immediately reduce to lowest heat. Cover tightly and cook for 20 minutes. Remove lid and allow to cool to room temp before transferring to refrigerator overnight. It's even better if you leave it uncovered in the refrigerator to really let it dry out for the best fried rice.

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: dinner, main dish
  • Method: stovetop
  • Cuisine: American

Did you make this recipe?

Share a pic and tag @wild.thistle.kitchen on Instagram and hashtag it #wildthistlekitchen and make sure to leave a comment and star rating! Thank you!

  • 7

About anita | wild thistle kitchen

Hi, my name is Anita! Welcome to Wild Thistle Kitchen. This is where I share rustic, comforting, seasonal recipes (both sweet and savory!) as well as nostalgic food memories. I'm so happy you're here! xo - Anita

Leave a Reply Cancel reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Welcome!

Hi there! My name is Anita - welcome to Wild Thistle Kitchen - where I share lots of sourdough and sourdough discard recipes as well as seasonal sweet and savory comfort food and baking recipes.

More about me

Trending Now

  • Sourdough Discard English Muffins
  • tray of sourdough discard biscuits
    Sourdough Discard Biscuits
  • Sourdough Cinnamon Rolls (no yeast)
  • Sourdough Discard Pizza Crust

Start Your Sourdough Journey!

  • bubbly sourdough starter in glass jar
    How to Make a Sourdough Starter
  • Sourdough Discard Crackers
  • a full pan of glazed sourdough discard cinnamon rolls
    Sourdough Discard Cinnamon Rolls
  • sourdough tortillas rolled up next to one another in a pan
    Sourdough Tortillas (discard or active starter)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Photography Portfolio

As an Amazon Associate I may earn from qualifying purchases.

Copyright © 2025 Wild Thistle Kitchen