Salmon Fried Rice Recipe
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (21)
- 11 oz skinless salmon cut into cubes
- 3 cups cooked medium-grain rice refrigerated
- 2 medium eggs
- 2 oz red onion about half a medium, finely chopped
- 2 oz red bell pepper about half a medium, cut into small cubes
- 2 oz carrots about half a medium, cut into small cubes
- 2 oz green peas fresh or frozen
- 3 tbsp olive oil divided into 1 and 2 tbsps
- 1 tbsp garlic about 3 cloves, minced
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp mirin
- 1 tsp paprika
- 1 tsp oyster sauce
- 1 tsp Cajun seasoning
- 1/2 tsp ground black pepper
- 1/4 tsp brown sugar
- 2 tbsp scallions finely chopped
- 1/2 tbsp black sesame seeds toasted
- 1/2 tbsp white sesame seeds toasted
- 1/2 tsp red pepper flakes
INSTRUCTIONS
Break 3 cups of refrigerated rice apart, then gently mix it with 2 medium eggs and 1 tsp paprika. Make sure that each grain is coated and there are no lumps.
Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat, and sauté 1 tbsp garlic for 30 seconds or until softened. Add 11 oz cubed salmon and cook for 3 minutes. Be gentle when stirring, so the cubes maintain their shape. Place all into a bowl when done.
Heat the remaining olive oil (2 tbsp) and stir in 2 oz red onion. Sauté for 1 minute, then add the rice and cook for 5 minutes. Stir constantly and gently.
As the rice is now dryer with the egg cooked, add bell pepper, carrots, and green peas (2 oz each). Stir to cook for 3 minutes.
Add the cooked salmon along with the seasonings: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp mirin, 1 tsp oyster sauce, 1 tsp Cajun, 1/2 tsp black pepper, and 1/4 tsp brown sugar. Gently stir for 1 minute.
Turn off the heat. Scatter on top 2 tbsp scallion, 1/2 tbsp black sesame seeds, 1/2 tbsp white sesame seeds, and 1/2 tsp red pepper flakes. Scoop into serving bowls and enjoy.
