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Salmon Fried Rice

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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
  • 1/2 cup kimchi, chopped
  • 1/2 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
  • 1/2 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

Find it online: https://wildthistlekitchen.com/salmon-fried-rice/