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SideChef
Recipes
Dairy-Free
Salmon Fried Rice
Recipe

15 INGREDIENTS • 5 STEPS • 30MINS

Salmon Fried Rice

4
2 ratings
If you ever had a Japanese breakfast, you probably have enjoyed a slice of salted salmon. With it´s great texture and wonderful, mild flavor, it provides the perfect protein for a healthy breakfast. It is the perfect protein for a light, tasty and healthy Japanese fried rice.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
If you ever had a Japanese breakfast, you probably have enjoyed a slice of salted salmon. With it´s great texture and wonderful, mild flavor, it provides the perfect protein for a healthy breakfast. It is the perfect protein for a light, tasty and healthy Japanese fried rice.
30MINS
Total Time
$7.54
Cost Per Serving
Ingredients
Servings
2
US / Metric
Boneless, Skinless Salmon
10 oz
Boneless, Skinless Salmon, cubed
Salt
to taste
Salt
Peanut Oil
3 Tbsp
Peanut Oil, divided
Egg
3
Eggs, beaten
Ground Black Pepper
to taste
Ground Black Pepper
Assorted Color Bell Peppers
1 cup
Chopped Assorted Color Bell Peppers
Scallion
to taste
Scallions, sliced
Onion
to taste
Onions, sliced
Mirin
1 tsp
Mirin
Garlic Paste
1/2 tsp
Garlic Paste
Soy Sauce
to taste
Soy Sauce
Ground White Pepper
to taste
Ground White Pepper
Kosher Salt
to taste
Kosher Salt
Japanese Rice
1 cup
Japanese Rice
day-old
Green Peas
1/2 cup
Green Peas
Nutrition Per Serving
VIEW ALL
Calories
784
Fat
35.0 g
Protein
44.4 g
Carbs
78.4 g
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Salmon Fried Rice
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Author's Notes

Makes 2 big bowls.
Cooking InstructionsHide images
step 1
Season the Boneless, Skinless Salmon (10 oz) with Salt (to taste) then fry in Peanut Oil (1 Tbsp) until halfway cooked (the carry-over heat and the re-frying will cook it a bit more).
step 1 Season the Boneless, Skinless Salmon (10 oz) with Salt (to taste) then fry in Peanut Oil (1 Tbsp) until halfway cooked (the carry-over heat and the re-frying will cook it a bit more).
step 2
Take the salmon out of the pan and add more Peanut Oil (1 Tbsp) over medium heat. Once oil is hot, add the Eggs (3) and stir, then season with Salt (to taste) and Ground Black Pepper (to taste). Cook until still slightly underdone (still moist), then remove from the pan.
step 2 Take the salmon out of the pan and add more Peanut Oil (1 Tbsp) over medium heat. Once oil is hot, add the Eggs (3) and stir, then season with Salt (to taste) and Ground Black Pepper (to taste). Cook until still slightly underdone (still moist), then remove from the pan.
step 3
Saute Assorted Color Bell Peppers (1 cup), Scallions (to taste), and Onions (to taste) in remaining Peanut Oil (1 Tbsp). Season with Mirin (1 tsp), Garlic Paste (1/2 tsp), Soy Sauce (to taste), Ground White Pepper (to taste), and Kosher Salt (to taste).
step 4
Add Japanese Rice (1 cup) and Green Peas (1/2 cup). Stir fry until the rice “pops.” Add the salmon and the scrambled eggs, then carefully fold together.
step 4 Add Japanese Rice (1 cup) and Green Peas (1/2 cup). Stir fry until the rice “pops.” Add the salmon and the scrambled eggs, then carefully fold together.
step 5
Check and adjust the seasoning, then serve!
step 5 Check and adjust the seasoning, then serve!
Tags
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Dairy-Free
Asian
Lunch
Fish
Shellfish-Free
Kid-Friendly
Dinner
Rice
Japanese
Salmon
Seafood
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