Transform your mealtime with this delectable salmon fried rice dish – a vibrant, flavorful, and nutritious recipe that’s bound to leave your family yearning for seconds. Incredibly simple to whip up, you’ll have it ready to savor in just 20 minutes!
Do you relish fried rice recipes? Don’t miss out on our One Pot Fried Rice Recipe with chicken!
Ingredients:
– 400 grams of salmon
– 600 grams of cooked rice
– 1 tablespoon of sesame oil
– 2 large scallions
– 1 red onion
– 1 red bell pepper
– 2 large eggs (beaten)
– 2 tablespoons of soy sauce
– Salt to taste
For serving:
– Fresh cilantro- Sesame seeds
– Sriracha
Nutritional Information
– Calories: 469
– Fat: 18 g
– Protein: 29 g
– Carbs: 47 g
– Sugars: 2 g
Directions
1. Baking the Salmon
– Preheat your oven to 190°C. Place the salmon fillet on a baking sheet lined with parchment paper. Season with a pinch of salt and pepper to taste. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Once done, set aside to cool before flaking it into bite-sized pieces.
– Heat the sesame oil in a large skillet or wok over medium-high heat. Add the red onion and sauté for 2-3 minutes until it starts to soften. Toss in the sliced red bell pepper and continue to stir-fry for another 2 minutes until the veggies are tender-crisp.
2. Scrambling the Eggs
– Push the veggies to one side of the skillet and pour the beaten eggs on the other side. Allow them to set for a few seconds and then scramble until fully cooked. Mix everything together.
– Add the cooked rice to the skillet, breaking up any clumps with your spatula. Gently fold in the flaked salmon, ensuring everything is evenly distributed.
3. Seasoning the Dish
– Drizzle the soy sauce over the rice mixture and toss everything together until the rice is well-coated and has taken on a beautiful golden color. Finally, sprinkle in the chopped scallions and give it one final good stir to mix everything together.- Taste and adjust the seasoning with additional soy sauce or a pinch of salt if necessary. Garnish with a generous sprinkle of sesame seeds and fresh cilantro leaves. Enjoy!
Notes
– For the best fried rice texture, use rice that has been cooked and left in the refrigerator overnight. This dries out the grains, preventing your fried rice from turning mushy.
– Salmon should be just cooked through and still moist inside when you flake it. Overcooking will result in dry fish.- This recipe is versatile. Feel free to add any other veggies you have on hand, such as peas, carrots, or corn.
– Soy sauces vary in saltiness. Start with a little, taste, and add more as needed.
– Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until everything is hot and steamy. You can also use a microwave, but the texture of the rice may change slightly.