Salmon Fried Rice is delicious and a great way to use up leftovers. Stir-fry cold cooked rice and sliced shiitake mushrooms with ginger, garlic and green onions before tossing with leftover salmon and soy sauce. Serves 4 (main dishes) or about 8 as a side.
Salmon Fried Rice > all other Fried Rice.
There I said it.
I could eat this salmon fried rice every single day and never get tired of it. And I basically did just that for 2 weeks while I tested this recipe. What I learned, is that there’s something magical about tender flaky salmon mingling with earthy shiitake mushrooms, with bright ginger and garlic aromatics and tossing it with soy sauce gives it that special something.
For the salmon, you can really use any leftover salmon you have. However, this salmon recipe is easy enough that if you don’t have any leftover salmon in your fridge, you could easily whip this up to use in this fried rice recipe.
Prepare to fall in love.
To Make This Salmon Fried Rice You Will Need:
- toasted sesame oil
- green onions
- shiitake mushrooms
- cold leftover rice
- low-sodium soy sauce
- dark soy sauce
- cooked salmon
- sriracha (for serving)
In a large wok or chefs pan, add 2 teaspoons toasted sesame oil and heat over medium-high to high heat.
Add in the light parts from 4 green onions, 2 teaspoons grated fresh ginger and 1 large clove garlic that’s been grated.
Want to know the easiest way to grate ginger?
Did you know when grating fresh ginger, you don’t have to remove the skin? Simply wash the fresh ginger root, pat dry and grate on a microplane. After learning this tip, I will not do it any other way. It makes grating fresh ginger far more easier and less time consuming.
Stir and cook 2 minutes.
Next add in 4 to 5 ounces sliced shiitake mushrooms.
Stir fry for 2 minutes or until glossy and softened slightly.
Then add in 3 cups cold, leftover cooked rice.
Pour in 1/4 cup low-sodium soy sauce. You can substitute this with low-sodium tamari if gluten free.
Then add in 1 tablespoon dark soy sauce (linked in recipe printable). This deepens the color of the fried rice and adds more depth of flavor. If gluten free, simply add another tablespoon of tamari. The color will be lighter but the flavor should be comparable.
Stir to combine and cook 2 minutes.
Scoot the rice to one side of the pan.
Crack in 2 large eggs.
And quickly scramble them with your spatula. Incorporate the egg with the rice once cooked and stir-fry another minute.
Add in 8 to 10 ounces of cooked salmon (skin removed).
And break up the filets with your spatula.
Toss to combine and heat through.
It’s really just that simple. Serve sprinkled with the remaining dark parts from the green onions.
I like to top my bowl of salmon fried rice with sriracha and a drizzle of light soy sauce.
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Salmon Fried Rice
- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh ginger, grated (see notes1)
- 1 large garlic clove, grated
- 4 whole green onions, sliced, light and dark parts divided
- 4 ounces shiitake mushrooms, sliced
- 3 cups cold leftover rice
- 1/4 cup low-sodium soy sauce , plus more for serving (see notes2)
- 1 tablespoon dark soy sauce
- 2 large eggs
- 10 ounces leftover cooked salmon
- sriracha, for serving
- Add toasted sesame oil to a wok or large chefs pan and heat over med-high.
- Once hot, add in ginger, garlic and light green parts of the sliced green onion (saving the dark parts for serving). Cook 2 minutes.
- Next add in the sliced shiitake and stir-fry for 2 minutes or until glossy and slightly tender.
- Add in leftover rice and pour in both the low-sodium and dark soy sauce. Toss until coated.
- Scoot rice mixture to one side of the pan, and crack in both eggs. Use your spatula to break up and scramble the eggs, slowly incorporating it with the rice once cooked.
- Lastly, add in the salmon and break up into pieces. Toss to combine until heated through and serve.
- Serve in bowls with a sprinkle of green onion. I like to add sriracha for spice and also an extra splash of soy sauce.
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