Quick & Healthy Leftover Salmon Fried Rice: Your Ultimate 20-Minute Weeknight Dinner
Transform your leftover salmon and rice into an incredibly flavorful and satisfying meal with this easy Salmon Fried Rice recipe. Packed with fresh or frozen vegetables, it’s a quick-prep dish that comes together in just 20 minutes, making it the perfect solution for busy weeknights or a delicious, protein-rich lunch. Say goodbye to food waste and hello to a vibrant, wholesome fried rice bowl!
The Ultimate Salmon Fried Rice Recipe: Why You’ll Love It
Fried rice is the quintessential comfort food – versatile, incredibly satisfying, and wonderfully adaptable, especially when made with leftovers and common pantry staples. It’s a dish that truly thrives on creativity and efficiency, allowing you to whip up a delicious meal in no time. While I love classic variations like Cauliflower Shrimp Fried Rice or Chicken Fried Rice (often featuring succulent leftover rotisserie chicken for an effortless weeknight dinner), my latest culinary obsession revolves around a vibrant bowl of salmon fried rice.
This recipe takes the humble concept of fried rice and elevates it with the rich flavor and healthy fats of salmon. Combining leftover salmon with cold rice, a medley of colorful vegetables, and a blend of simple yet effective spices, it creates a dish that’s not only delicious but also remarkably easy to prepare. It’s an ideal choice for both a quick lunch or a hearty dinner, proving that healthy eating can be both convenient and incredibly tasty. For those who enjoy a little kick, a drizzle of sriracha mayo can add a fantastic burst of spicy, creamy flavor that perfectly complements the savory notes of the fried rice.
Key Ingredients for Flavorful Salmon Fried Rice
The beauty of this salmon fried rice dish lies in its flexibility and reliance on readily available ingredients. While using leftover salmon is incredibly convenient, you can also easily cook a fresh fillet specifically for this recipe. In a pinch, pre-seasoned salmon fillets that cook quickly in a skillet or oven are a fantastic shortcut. This simple recipe also encourages using whatever leftover veggies you have on hand, minimizing food waste and maximizing flavor. Here’s a rundown of the classic ingredients that make this dish shine:
- Leftover Salmon: The star of the show! Whether it’s from the skillet, air fryer, or oven, any thoroughly cooked salmon will do. If you don’t have leftovers, opt for a quick-cooking, pre-seasoned salmon fillet that can be prepared in under 10 minutes while you chop your other ingredients. Simply flake it into small pieces once cooked.
- Leftover Cold White Rice: This is crucial for achieving that perfect fried rice texture. Cold, day-old rice prevents the dish from becoming soggy and allows the grains to crisp up nicely in the hot pan. Any type of cooked rice works well, including jasmine, basmati, or even brown rice, as long as it’s chilled.
- Butter or Ghee: Essential for both flavor and texture. A small amount of butter or ghee will add a rich, nutty depth to the dish and help the rice crisp up beautifully, giving you those coveted slightly browned bits.
- Frozen Peas and Carrots: A convenient and colorful addition! You can use a pre-mixed bag or add them separately. These frozen veggies can be added directly to your skillet or wok without prior thawing, cooking quickly within the hot rice mixture.
- Riced Cauliflower (Optional but Recommended): This is a brilliant way to sneak in extra vegetables and boost the nutritional value of your fried rice. It helps to bulk up the dish, making it more filling without solely relying on grains, and is excellent for stretching the meal further. Both fresh and frozen riced cauliflower work perfectly.
- Aromatics: Freshly chopped onion and minced garlic form the aromatic foundation of this fried rice. Sautéing them until fragrant provides a delicious base of flavor and a subtle textural contrast.
- Tamari Sauce: Used for its savory, umami-rich flavor. Tamari is a gluten-free alternative to soy sauce, but feel free to use regular soy sauce if gluten is not a concern for you. Opt for a low-sodium version to control the saltiness.
- Toasted Sesame Oil: A finishing oil that adds a distinctive, rich, and nutty aroma to the fried rice. It’s added at the end of cooking to preserve its delicate flavor profile.
- Large Eggs: Whisked and scrambled directly in the pan, eggs add protein, tenderness, and a classic fried rice element that binds all the ingredients together.
- Green Onions: Sliced green onions are perfect for garnish, adding a fresh, mild onion flavor and a pop of vibrant color to the finished dish.
Get Creative: Other Veggie Ideas for Your Salmon Fried Rice
One of the best things about fried rice is its adaptability. Don’t hesitate to raid your fridge or freezer for other vegetables that would pair wonderfully with salmon and rice. Here are a few more suggestions to enhance your dish:
- Broccoli florets: Add small, finely chopped florets for extra crunch and nutrients.
- Corn: Sweet corn kernels (fresh or frozen) provide a burst of sweetness.
- Bell Pepper: Diced bell peppers of any color add a mild sweetness and vibrant hue.
- Mushrooms: Sliced mushrooms, such as cremini or shiitake, offer an earthy umami flavor.
- Spinach or Kale: Wilt in some leafy greens at the very end for a nutritional boost.
- Snap Peas or Edamame: For added protein and a fresh, crisp texture.
PRO TIPS for Making THE BEST Salmon Fried Rice:
Achieving restaurant-quality fried rice at home is simpler than you think, especially when you follow a few key principles. These tips will help you create a salmon fried rice that’s perfectly crispy, flavorful, and never soggy.
- Always Use Cold, Day-Old Rice: This is arguably the most critical tip for perfect fried rice. Freshly cooked, warm, or even lukewarm rice contains too much moisture. When it hits a hot pan, it will steam instead of fry, resulting in a sticky, clumpy, and soggy mess. Cold, refrigerated rice, on the other hand, has had time for its starch molecules to firm up and dry out, allowing it to fry beautifully into separate, slightly crispy grains. If you’re cooking rice specifically for this recipe, make it ahead of time and spread it on a baking sheet to cool quickly before chilling thoroughly in the refrigerator for at least a few hours, or ideally, overnight.
- Don’t Skimp on the Fat (Butter or Ghee): Butter (or ghee, which also works wonderfully) provides more than just flavor; it’s essential for crisping up the rice. You don’t need an excessive amount, but enough to coat the pan and provide a rich base for frying. This fat helps to achieve those delightful browned, slightly crispy edges on the rice grains, enhancing the overall texture and taste of your salmon fried rice.
- Cook on High Heat and Don’t Overcrowd the Pan: Fried rice needs intense heat to achieve its signature texture. Use a large skillet or a wok and ensure it’s piping hot before adding ingredients. Cook in batches if necessary to avoid overcrowding the pan. Overcrowding lowers the pan’s temperature, causing ingredients to steam rather than fry, leading to soggy results. Give your ingredients space to breathe and caramelize.
- Add Toasted Sesame Oil at the End: Toasted sesame oil is a powerful flavor enhancer. However, its delicate flavor can be lost if cooked at high temperatures for too long. For maximum aroma and impact, add toasted sesame oil as a finishing touch once the pan has been removed from the heat, stirring it in just before serving. A little goes a long way in delivering that authentic, nutty fried rice essence.
That being said, remember that this is an easy weeknight Salmon and Rice Recipe, and flexibility is key! If you only have leftover brown rice, basmati rice, or jasmine rice on hand, absolutely use it! The goal is to create a delicious and convenient meal without stress.
Storage, Reheating, and Freezing Your Salmon Fried Rice
This salmon fried rice is not only delicious fresh but also makes for excellent leftovers, perfect for meal prepping healthy lunches or quick dinners throughout the week. Proper storage ensures your dish remains tasty and safe to eat.
- TO STORE: Allow the salmon fried rice to cool completely to room temperature within two hours of cooking. Transfer it to an airtight storage container and refrigerate for up to 4 days.
- TO REHEAT: For best results, gently rewarm leftovers in a large skillet over medium-low heat. Add a tiny splash of water or broth if it seems too dry, and stir occasionally until heated through. Alternatively, you can place leftovers on a microwave-safe plate or in a bowl and microwave for 1-2 minutes, or until warmed through, stirring halfway for even heating.
- TO FREEZE: Once completely cooled, place the salmon fried rice in an airtight, freezer-safe storage container or a heavy-duty zip-top bag, pressing out as much air as possible to prevent freezer burn. Freeze for up to 3 months. When ready to eat, let it thaw overnight in the refrigerator, then reheat using the skillet or microwave method described above.
Salmon Fried Rice
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Ingredients
- 4-6 ounces leftover salmon filet – or a store-bought filet such as Sea Cusine that can be prepared in 5-7 minutes.
- 1/2 tablespoon butter or ghee
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup cooked cold rice – leftover rice is preferred
- 1 cup frozen cauliflower rice
- 1/2 cup frozen peas and carrots
- 2 large eggs, whisked
- 1/2 tablespoon tamari sauce, low-sodium or coconut aminos – or soy sauce, if not gluten-free
- 1 teaspoon Toasted Sesame Oil
- green onions, sesame seeds, for garnish (optional)
Instructions
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Begin by flaking your leftover salmon into small, bite-sized chunks using a fork. If you’re cooking fresh salmon, prepare it according to your preferred method (pan-seared, baked, or air-fried) and then flake. Set the salmon aside.
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Heat 1/2 tablespoon of butter or ghee in a large skillet or wok over medium-high heat until shimmering. Add the chopped yellow onion and cook, stirring occasionally, until it becomes translucent and softened, which should take about 3-4 minutes. Next, add the minced garlic and sauté for another 1-2 minutes until it becomes fragrant, being careful not to burn it.
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Once the aromatics are fragrant, add the cold, leftover rice to the skillet in an even layer. Allow it to cook undisturbed for 2 to 3 minutes, or until the bottom layer begins to become slightly crispy and golden brown. Then, add the frozen cauliflower rice, and the frozen peas and carrots. Continue to cook, stirring occasionally to combine all ingredients, for another 2 to 3 minutes, or until the vegetables are tender-crisp.
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With a spoon or spatula, push the rice and veggie mixture to one side of the skillet, creating an open space. Crack the 2 whisked eggs into the empty side of the skillet. Cook the eggs, constantly stirring and scrambling them, until they are fully cooked through and fluffy. Once cooked, thoroughly mix the scrambled egg into the rice and cauliflower mixture. Finally, stir in the tamari sauce and toasted sesame oil until everything is well combined and evenly coated.
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Gently fold in the flaked salmon, tossing lightly to ensure it’s evenly distributed without breaking it up too much. Serve your delicious salmon fried rice immediately, garnished with freshly sliced green onions and a sprinkle of sesame seeds, if desired. Enjoy!
Notes
- TO STORE: Allow your salmon fried rice to cool down to room temperature promptly after cooking. Transfer it to an airtight storage container and place it in the refrigerator. It will stay fresh and delicious for up to 4 days.
- TO REHEAT: To maintain the best texture and flavor, gently rewarm leftovers in a large skillet over medium-low heat until hot throughout. A small splash of water or broth can help rehydrate the rice if needed. Alternatively, you can use a microwave: place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute intervals, stirring between, until thoroughly warmed.
- TO FREEZE: For longer storage, ensure the fried rice is completely cooled. Transfer it to an airtight, freezer-safe storage container or a zip-top bag, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator, then reheat using the recommended methods above.
Nutrition
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