Got leftover rice from the night before? Perfect! This delicious Salmon and Rice Recipe combines leftover cooked rice and salmon to create a delicious fried rice dish with a twist!
This is the perfect meal for a weeknight dinner or lunch. It’s quick, satisfying, and packed with flavor. Plus, you can easily multiply the ingredients as needed.
Ingredients You’ll Need
- salmon filet
- vegetable oil
- green onion
- cooked cold rice
- egg
- soy sauce
- sesame oil
(Note: Full recipe is at the bottom of the post)
How To Make Salmon And Rice
- In a skillet over medium-high heat, cook the salmon for about 5 minutes per side. Transfer to a plate and, using a fork, flake the salmon into small chunks.
- Wipe the skillet and then add vegetable oil over a medium-high heat. Toss in the green onions and cook for about 1 minute or until fragrant.
- Add the rice and spread in the skillet to form an even layer. Leave to cook for 3-4 minutes.
- Push the rice to one side of the skillet using a spatula or wooden spoon. Drop the beaten egg onto the other side.
- Cook the egg for 30 to 60 seconds, stirring constantly until cooked through. Mix the egg with the rice and then add the soy sauce and sesame oil. Stir to combine.
- Add the salmon chunks and gently fold them into the mixture. Garnish with chopped green onions and serve with a lemon wedge.
Tips And Tricks
- Use cold, day-old rice for the best results. Freshly cooked rice will be soft and mushy.
- Remove the salmon skin either before or after cooking the fish, as long as it’s before you add the salmon back into the pan with the rest of the ingredients.
- Double, triple or quadruple the ingredients as needed to make a larger meal.
How Long Does Salmon Take To Cook?
The exact cooking time will depend on the filet size and thickness but on average it should take about 5 minutes per side in a pan. Salmon is ready to eat when the internal temperature has reached 145°F. The meat will be soft and flake easily.
How To Serve With Salmon And Rice
Serve salmon and rice with a sprinkling of chopped green onions and a lemon wedge. It’s a complete and delicious dish on its own, but you can also serve it with a side salad or stir-fried vegetables for a heartier meal.
How To Store Salmon And Rice
Cooled leftovers can be stored in the fridge in an airtight container for up to 3 days. If the salmon has not been mixed into the rice, the fried rice will last for up to 1 week.
Reheat the leftovers in a preheated pan with a touch of oil. Stir-fry for about 10 minutes and serve. Otherwise, reheat the leftovers in the microwave with a tablespoon or two of water to help the rice steam.
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Easy Salmon And Rice Recipe
Ingredients
- 4- ounce salmon filet
- 1 teaspoon vegetable oil
- 1 green onion chopped, plus more for garnish
- 3/4 cup cooked cold rice
- 1 egg beaten
- 2 teaspoons soy sauce low-sodium recommended
- 1 teaspoon sesame oil
Instructions
- In a skillet over medium-high heat, cook the salmon for about 5 minutes per side. Transfer to a plate and, using a fork, flake the salmon into small chunks.
- Wipe the skillet and then add vegetable oil over a medium-high heat. Toss in the green onions and cook for about 1 minute or until fragrant.
- Add the rice and spread in the skillet to form an even layer. Leave to cook for 3-4 minutes.
- Push the rice to one side of the skillet using a spatula or wooden spoon. Drop the beaten egg onto the other side.
- Cook the egg for 30 to 60 seconds, stirring constantly until cooked through. Mix the egg with the rice and then add the soy sauce and sesame oil. Stir to combine.
- Add the salmon chunks and gently fold them into the mixture. Garnish with chopped green onions and serve with a lemon wedge.
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