Best Salmon Egg Fried Rice Recipes

SALMON EGG-FRIED RICE

Salmon egg-fried rice image

An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside

Provided by Sophie Godwin - Cookery writer

Time 20m

Number Of Ingredients 11

Ingredients

thumb-sized piece ginger, grated
1-2 garlic cloves, grated
2 tbsp low-salt soy sauce
½ tbsp rice wine or sherry vinegar
2 tbsp vegetable oil
1 large carrot, chopped into chunks
175g pack baby corn & mangetout or sugar snap peas, chopped
2 skinless salmon fillets
250g pouch cooked brown basmati rice
2 eggs
hot sauce, to serve

Steps:

Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

Nutrition Facts : Calories 432 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium

SALMON FLASH-FRIED RICE

Salmon flash-fried rice image

Serve up a nutritious family dinner in just ten minutes with the help of some pre-cooked salmon fillets, frozen or canned mixed veg, and basmati rice

Provided by Shivi Ramoutar

Categories Dinner

Time 10m

Number Of Ingredients 9

Ingredients

2 tbsp toasted sesame oil
2 spring onions, chopped
2 large handfuls (or 200g) of mixed frozen or canned veg (peas, diced peppers, sweetcorn, diced carrot and chopped spinach)
400g basmati rice, cooked
1 tsp soy sauce, plus extra to serve (optional)
1 tsp maple syrup
2 eggs, beaten
4 pre-cooked salmon fillets, flaked
chilli oil, to serve (optional)

Steps:

Heat the oil over a high heat, then fry the spring onion for a minute or so, stirring all the time. Tip in the mixed veg and stir for another 2-3 mins until it's all defrosted.
Add the rice, soy sauce and maple syrup, still stirring, then add the beaten eggs, stirring for another 2-3 mins until it resembles egg fried rice. Gently stir through the flaked salmon, being careful not to break it up too much. Season and drizzle in more soy, if you like. Grown-ups can add chilli oil for an added kick.

Nutrition Facts : Calories 494 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium

SALMON FRIED RICE

Salmon Fried Rice image

It's always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they'll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes - leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don't crowd the pan, or your rice will steam instead of crisp.

Provided by Susan Spungen

Categories dinner, lunch, weekday, grains and rice, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 (12-ounce) skinless salmon fillet
Kosher salt and black pepper
3 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
2 garlic cloves, chopped
1 bunch scallions, thinly sliced, whites and greens separated
1 bunch broccolini (about 8 ounces), trimmed, cut into 1-inch pieces
1 bunch thin asparagus (about 1 pound), trimmed, cut into 1-inch pieces
3 cups cooked brown rice (preferably short-grain)
2 large eggs, beaten
2 teaspoons soy sauce
2 teaspoons dark sesame oil
Hot sauce or chile-garlic sauce, for serving (optional)

Steps:

Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 20 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1103 milligrams, Sugar 4 grams, TransFat 0 grams