Salmon Fried Rice

Mikekey *


A Japanese fried rice. This uses leftover cooked salmon. Adapted from


★★★★★ 1 vote

5 Min
30 Min


  • 1 c
    cooked salmon, flaked
  • 1
    green onion, chopped
  • 1 large
    egg, beaten
  • 2 Tbsp
    vegetable oil
  • 1 Tbsp
    sesame oil
  • 2 c
    cold cooked rice (day old)
  • 1 tsp
    soy sauce
  • ·
    salt and ground black pepper, to taste

How to Make Salmon Fried Rice


  1. Heat the wok over medium high heat. When it’s getting hot, add the oil. When you see white smoke
    coming off from the wok, add the egg in the wok. The egg will not stick to the pan as long as you put enough oil.
  2. Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
  3. Keep wok on medium high heat and add the sesame oil.
    Add the green onions and stir fry until nicely coated with oil.
  4. Add the rice and break up any chunks. Toss the rice to coat with the oil. Add the salmon and toss again. Add the egg and break into small pieces.
  5. When all the ingredients are mixed well, add soy sauce, salt and pepper, to taste.
    Serve immediately.

Printable Recipe Card

About Salmon Fried Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Japanese

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