Salmon Fried Rice
A 15-minute, one-pan meal, this flavorful salmon fried rice is the easiest way to turn leftovers into a delicious, protein-packed dinner!
This salmon fried rice is a better-than-takeout dish that’s ready in just 15 minutes. It’s one of my favorite ways to sneak more salmon into my diet and is so quick and easy using basic pantry staples and leftovers!
I try to save some roasted salmon after making sheet pan salmon and veggies, so I have everything ready for this one pan meal later in the week.
As a registered dietitian, I love how this meal is balanced with protein, fiber, healthy fats, and plenty of veggies. You can easily adapt it to use what you have on hand in your pantry or freezer, and as a one-pan meal, it’s as easy to clean up as it is to make!
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Table of Contents
Why you’ll love this recipe
As a registered dietitian and busy mom, I know how tough it is to get dinner on the table, especially on a busy weeknight. This salmon fried rice is quick and packed with 23 grams of protein, 4 grams of fiber, heart-healthy and brain-boosting omega-3 fatty acids, and vitamin D.
We’re digging into our pantry and freezer for this fried rice and salmon dinner, making it the perfect recipe to have on hand when your day doesn’t go as planned.
Just quickly thaw out frozen salmon fillets (or grab a can of salmon from the pantry), veggies from the freezer, and some sauces and rice from the cupboard.
As is, this dish is quite mild, making it ideal for kids who don’t love a lot of spice. But a little sriracha, chili crisp, or red pepper flakes can easily give it a little zing so all tastebuds can be happy.
Ingredients
- Salmon: I love making this recipe a couple of days after I’ve made salmon for dinner, so I can use up leftovers. You can also use canned salmon or hot-smoked salmon for a super quick and easy protein.
- Frozen veggies: A bag of frozen peas and carrots is the classic addition to stir-fried rice and salmon, but you can use any variety of frozen mixed veggies you like or have on hand.
- Rice: Day-old, cold rice works best. Use pre-cooked white or brown rice or a pouch of 90-second rice for the quickest method.
- Eggs: lightly scrambled eggs give this dish true take-out flavor.
- Onion and garlic: A small addition, but these two veggies add a ton of flavor without a lot of effort.
- Soy sauce: I keep it lighter in sodium with just a few tablespoons of reduced-sodium soy sauce, but you can add more if you like.
- Optional toppings: Sliced green onions, red pepper flakes, sriracha, additional soy sauce, or lime juice served on top add the perfect amount of heat, brightness, or extra flavor, depending on what you need. Personally, I love a handful of green onions and a drizzle of sriracha.
How to make salmon fried rice
Heat oil in a large skillet or wok over medium heat.
Sauté onions, frozen veggies, and garlic.
Add flaked salmon to the pan, then push everything to one side so you can quickly scramble the eggs on the other side.
Mix in the rice, sauce, and seasonings, letting everything warm up for a few minutes before serving!
How to make this recipe even easier
Need to get dinner on the table fast? Try these shortcuts:
- Use pre-cooked or frozen rice. Microwaveable rice packets work great when you don’t have leftovers.
- Use canned salmon. It’s a budget-friendly option that works just as well and is already pre-flaked for you!
- Skip the eggs. If you’re out of eggs or want to keep it even simpler, leave them out and just add a handful of more veggies.
Variations
Try these simple swaps to make it your own or use what you have:
- Make it low-carb: Swap rice for cauliflower rice for a lighter, veggie-packed version.
- Boost the protein: Add shrimp or chicken alongside the salmon for extra protein.
- Try a different seasoning: Swap soy sauce for coconut aminos or a splash of teriyaki sauce for a different flavor.
- Add extra crunch: Sprinkle on sesame seeds or crushed peanuts for a crunchy texture.
Tips to make this recipe family-friendly
While we’re throwing everything in one pan for this recipe, save a small portion of each main ingredient and leave them separate for little ones or picky eaters. This way, they can assemble their own salmon fried rice or eat each component (the salmon, veggies, and rice) separately.
Storing and reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave to 60-90 seconds or until warmed through. You can also warm leftovers in a skillet over medium heat until warm.
What to serve with salmon fried rice
Try these sides and additions to go along with this one-pot meal:
- Steamed edamame
- Sliced raw veggies like cucumber and peppers
- Roasted broccoli
- Applesauce
- Kimchi or pickled veggies
- Spring rolls
Recipe
Salmon Fried Rice
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cups frozen peas and carrots or frozen mixed vegetables
- 2 cloves garlic minced
- 6-8 ounces cooked salmon flaked (leftover or canned works great!)
- 2 cups cooked rice cold, day-old rice works best
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 eggs lightly beaten
- Salt and paper to taste
- Optional toppings: Sliced green onions red pepper flakes, sriracha, additional soy sauce or lime juice
Instructions
- Heat oil in a large skillet or wok over medium heat.
- Sauté onion for 3-4 minutes, then add frozen veggies and cook for another 1-2 minutes, until softened. Add garlic and cook for another 30 seconds.
- Add flaked salmon to the pan and stir to combine.
- Push everything to one side of the pan. Pour the beaten eggs into the empty side and scramble until fully cooked.
- Mix in rice, soy sauce, sesame oil, (salt, pepper, and red pepper flakes if using) Stir well to coat everything evenly.
- Cook for 2-3 more minutes, stirring occasionally until everything is heated through. Top with green onions, extra soy sauce, and sriracha if desired.
