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!

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Course: Dinner, Main Course

Keyword: salmon fried rice

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 6 cups

Calories: 369kcal

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

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.