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Crispy Salmon Fried Rice

Leftover rice will never be boring again. One pan, 20 minutes, and you get crispy golden salmon, fluffy rice with crunchy bits, sweet carrots, garlic, and green onions tossed in the most savory sauce

Total time
20–22 min
Serves
4
Published
Recipe by
Saba
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Crispy Salmon Fried Rice

The recipeDine in Colors

Crispy Salmon Fried Rice

Prep
10 min
Cook
10–12 mindepending on the thickness of the filet
Total
20–22 min
Serves
4

Ingredients

  • 1 Large salmon fillet (about 1 lb), skin on
  • 3 cups Cooked, chilled day-old rice
  • 3 Large eggs
  • 2 Medium carrots, thinly sliced
  • 3 Garlic cloves, minced or pressed
  • 4 Green onions, sliced (whites and greens separated)
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 2 tbsp Neutral oil, divided
  • Salt, to taste
  • Black pepper, to taste
  • Sesame seeds, for topping

Instructions

  1. Step 1Pat salmon dry and season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes. Flip and cook another 2 to 4 minutes, or until cooked through. (Cook time depends on thickness of your salmon)
  2. Step 2Remove the skin and any gray flesh, then break the salmon into bite-sized pieces right in the pan
  3. Step 3Push salmon to one side. Add remaining oil, carrots, and white parts of the green onions. Sauté for 2 minutes, then add garlic and cook for another 30 seconds
  4. Step 4Push everything to one side, crack in the eggs, and gently scramble until just set. Mix everything together
  5. Step 5Add chilled rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until slightly crispy. Add soy sauce and oyster sauce, tossing until evenly coated. Finish with sesame seeds and green onions

https://www.dineincolors.com/recipes/crispy-salmon-fried-rice

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