Salmon Fried Rice


Tonight’s dinner again consisted of ingredients I’d rather eat than move to Arizona.

I love making fried rice — I’ve made chicken fried rice for BF before (he complained it was too oily, and I think he was right). Traditional recipes do not include crushed chili flakes, but I like how hot and spicy the dish becomes when you add the chili flakes. I also add mushrooms and onions because I like the flavor. Instead of the traditional peas, I was going to add steamed edamame. I went so far as to steam the edamame but chickened out when it came time to add it into the pan.


  • 2 c. of cold long-grain rice, leftover, at least one-day old
  • 3 T. olive oil
  • 1 8 oz. salmon fillet (thawed if previously frozen)
  • 1 generous cup of chopped mushrooms
  • ¼ c. chopped white onion
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • 4 T. crushed red chili flakes (optional; use more or less according to taste)
  • 2 lightly beaten eggs
  • 2 T. soy sauce (or more to taste)
  • salt to taste (if necessary or if using low-sodium soy sauce)


  1. Heat the olive oil in a heavy skillet or wok over medium-high heat.
  2. Add the onions,shallots, garlic, mushrooms, and chili flakes (if using) and saute until onions become opaque and mushrooms have started to shrink.
  3. Push veggies to the sides of the pan to make room for the salmon. Sear the salmon on both sides and begin to push the edges of the salmon off as it cooks and incorporate into the rest of the stir fry.
  4. Add the rice and stir fry for a minute.
  5. Push the rice mixture to the sides of the skillet or wok to make room for the egg and add the beaten eggs.
  6. Scramble the eggs until just set, then stir the scrambles eggs into the rice mixture.
  7. Sprinkle with soy sauce and stir fry for another minute.

Serves 2 to 4; depending on how hungry you are! If you have leftovers, throw them in the refrigerator (entire pan and all). When you’re ready to eat your leftovers, stick them back on the stove over medium high heat, add a little more oil to the pan, and re-stir fry for a few minutes. In my opinion this dish tastes even better reheated.

Recipe rating: 

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