Salmon Fried Rice
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1(12-ounce) skinless salmon fillet
- Kosher salt and black pepper
- 3tablespoons vegetable oil
- 1tablespoon finely chopped fresh ginger
- 2garlic cloves, chopped
- 1bunch scallions, thinly sliced, whites and greens separated
- 1bunch broccolini (about 8 ounces), trimmed, cut into 1-inch pieces
- 1bunch thin asparagus (about 1 pound), trimmed, cut into 1-inch pieces
- 3cups cooked brown rice (preferably short-grain)
- 2large eggs, beaten
- 2teaspoons soy sauce
- 2teaspoons dark sesame oil
- Hot sauce or chile-garlic sauce, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
549 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 29 grams protein; 1107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly ¼-inch-thick slices. Season with salt and pepper.
- Step 2
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.
- Step 3
Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.
- Step 4
Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
- Step 5
Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.
Private Notes
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Cooking Notes
Chris
Why not use salmon left over from your grilled fillets or roasted whole fish? This is a logical second day dish.
Amy
Delicious! A great week day meal, definitely going on my regular rotation. Ditto to previous comment on needing more time to prep veggies, I clocked in my prep/cook at 34 minutes. Recipe benefits from an increase of ginger (I used 3 tbsp., but could be a weak flavored root), and also salt— so I added in a bit of fish sauce. Looking forward to making this again!
Shannon
What are folks thoughts about using a high grade canned salmon, to help cut costs? I’m the texture wouldn’t be as fab, but maybe still yummy?
Sam
This is very good, but I prepared the whole salmon fillet, then broke it up into the fried rice/veggie mixture. Also, the vegetable prep takes some time (not unusual for a fried rice dish), but does come together quickly once all the ingredients are ready.
Jeremy G.
I use half the recommended amount of rice with the full amount of vegetables to make this a more vegetable-forward, lower-carb dish. To my palate, it also needs a bit more soy sauce than the recipe calls for. Works as well with broccoli as with broccolini!
Janet H.
Made the recipie as written, but bought skin-on salmon fillet.....skinned the salmon, cut the skin into strips and sautéed them in a smidge of oil until crispy (sushi eaters will recognize this from the salmon skin handroll), and topped the finish dish with this as a garnish
Cindy
Fish sauce is my go to fix for everything
Ed in Boston
Recipe cooks fairly easily and quickly (35 min for me including prep) and was very good. I would omit the asparagus next time as the ratio of greens seems a bit high to me.
S. Butler
Very tasty recipe. I made it with leftover teriyaki salmon; substituted egg whites to lighten the dish a bit; and, added thinly sliced chopped broccoli stalks used for vegetable slaw. It was a time saver to do some of the vegetable prep the day before. Recipe is a “keeper”.
maria
This was very tasty. I made it with black Japanese rice. I also increased the ginger a bit.
Beth
What a delicious dish. This is a great way to use leftovers. Easy and delicious. I like that this dish is flexible. Asparagus, broccolini or green beans work great. This recipe will go into a steady rotation.
Marcella
I also added some fish sauce and rice wine vinegar at the end, delicious! Everyone loved it, would definitely make again
Chris
Be sure to use sockeye if using canned. They have the best flavor.
Nance
Boy, was this good! I didn’t have broccolini or asparagus so I used frozen peas and corn. Still delicious, especially with some go-chu-hang at the table!
Sandy
I’m sure you can do that if you want to...
Name
Sort of cooked this. Already had leftover rice. Frozen piece of salmon. Okay.
Zach
Pretty good! To cut down on prep time, I used a 20oz bag of frozen stir fry veggies, which was just right. Agree with many others that it could use a bit more soy sauce or any other sauce you like.
neurodrew
My wife does not like broccolini, so I dice zucchini and carrots, or use a frozen mixed vegetable that I thaw and then stir fry in step 3
Tracey
This was delicious! Have made twice now, Used vegetables I had on hand - red onion, mushrooms, broccoli, green beans, carrot and frozen peas. Also added some fish sauce and rice vinegar as other reviews suggested. A touch of Hoi Sin sauce too. A great use for leftover salmon.
QUAASAM
Excellent. Nice use for yesterday's rice and salmon.
diana
Absolutely delicious. The only thing is I probably would’ve added a little bit more soy sauce.
Jennifer B
This was great! I used riced cauliflower instead of rice, I sautéed 3 cups in olive oil before I began the recipe. I added 2 T fish oil, and I will add more ginger next time. It would work well to use chicken thigh instead of salmon
Stephanie
This was really quite bland. It is definitely better with the hot sauce, but I think adding a bit of sweetness for balance would help too, like maybe a bit of pineapple or some mirin.
nancy
Made this with shiitake mushrooms and asparagus- added lots more ginger and garlic - did twice the sauce- really good!
Ames
Delicious for all ages, even my picky 4 year old. I use frozen, skin on fillets and cook them whole, then break them up. First time I made this, I only had scallions and used 2 zucchini instead of the other vegetables (I couldn’t get them where I was). It’s easy and delicious. I use more ginger and soy sauce and sesame oil than the recipe calls for, and sometimes a smidge of rice vinegar.
Liz
I used the thin flaps of salmon I had froze after trimming a side of salmon. Worked out great.
Trish
This is my kids’ favorite meal, which means I’ve made it near-weekly for the past two years. I used broccoli instead of broccolini and asparagus, to satisfy kid palates, but otherwise follow the recipe pretty exactly (from memory!). But I came here to say: consider adding the ginger and garlic at the end of the time you cook the green veggies, not the beginning. They retain so much more flavor this way.
Andoubleu
Loved. Second time rating something 5 stars, after daily use of NYT Recipes for 4 years. My only addition was a dash of hot honey (Trader Joes), fish sauce and some rice vinegar. Ive been craving this every day since making it. 10/10 will make again, probably again this weekend. Fantastic.
Allison
I used spam instead of salmon and substituted sesame oil for vegetable oil at times. Definitely delicious.
Suzi
I always make a recipe exactly as outlined the first time. It was very good, although may have been missing, but couldn't figure out what that was until I saw fish sauce in other reviewer's notes. Bingo! But how much? And, I would add a bit more ginger too.
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