This salmon fried rice dish is a healthy recipe that you can try. Get your nutrients in one pot with a blend of protein, vegetables, and carbs. Let’s do it!
The salmon cubes are first pan-fried to cook through. They not only bring the dish a rich and creamy flavor but also render fish oil, enhancing the rice with an aromatic flavor. The fresh celery offsets the salmon’s richness and gives the dish a nice crunchy texture.
A simple yet sophisticated take on a classic dish, salmon fried rice is made with only the freshest ingredients. Each bite has an excellent combination of flavors and textures that are sure to make this your new favorite quick meal.
Ingredients for salmon fried rice
- Salmon: Use any leftover salmon, or buy a steak and cut it into cubes. Freeze in portions for a quick meal later on. You can use the salmon with the skin on. It brings on more fishy flavors.
- Rice: Use long-grain rice which is less sticky than short-grain one. Cook the rice with less water. The rice and water ratio is 1:1.2 (the usual ratio is 1:1.5), so the rice isn’t clumpy and mushy. You can also store the rice in the fridge overnight to dry out a bit.
- Soy Sauce: The quality of the soy sauce is important for this dish. You can use Leekumkee soy sauce which is the most available quality soy sauce outside China.
- Olive Oil: The amount of olive oil used in this recipe depends on how fatty the salmon you use. Some salmon renders out lots of oil. Use a little to start with, you can always add more during the cooking process.
Recipe Notes
- Non-stick pan: Unless you are an experienced chef, the non-stick pan is less stressful and fail-proof for stir fry dishes.
- Stir Fry: Once all the ingredients are nicely combined, resist the urge to constantly stir the dish. For the high-heat restaurant kitchen settings, you do need to constantly stir to avoid the food burning. But the home kitchen usually won’t have such a high temperature. It is good to let the rice crisp slightly on the bottom of the pan.
Salmon Fried Rice
This salmon fried rice dish is a flavourful and healthy recipe. Quick and easy to make, you will love it!
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Servings 2
Ingredients
- 400 g salmon (cut into cubes)
- 1 cup rice (more or less for two)
- 1 cup chopped celery
- 2 tablespoon chopped garlic
- 2-3 tablespoon olive oil (more or less depends on how fatty the salmon is)
- 1.5 tablespoon soy sauce
- 1 teaspoon black pepper powder
Instructions
- Preparing the rice: Cook the rice and water with a ratio of 1:1.2 in the rice cooker. cool down the rice or store it in the fridge overnight.
- Pan-frying salmon: Mix the salmon cubes with half a tablespoon of soy sauce. Pan fry on a non-stick pan over medium heat until cooked through. Set aside.
- Frying garlic and celery: Add garlic to the pan and cook over medium heat until lightly golden. Stir in the chopped celery and cook until slightly tender. (about 1-2 minutes)
- Combining everything: Add Salmon (leave some of the salmon for topping), rice and soy sauce. Flake the salmon into small pieces and combine everything together. Cook for about 10 minutes. Add black pepper powder. Serve with the remaining fried salmon cubes.
Recipe Notes:
- Non-stick pan: Unless you are an experienced chef, the non-stick pan is less stressful and fail-proof for stir fry dishes.
- Stir Fry: Once all the ingredients are nicely combined, resist the urge to constantly stir the dish. For the high-heat restaurant kitchen settings, you do need to constantly stir to avoid the food burning. But the home kitchen usually won’t have such a high temperature. It is good to let the rice crisp slightly on the bottom of the pan.
Nutrition Information:
Calories: 785kcalCarbohydrates: 82gProtein: 49gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 890mgPotassium: 1320mgFiber: 3gSugar: 1gVitamin A: 314IUVitamin C: 6mgCalcium: 105mgIron: 3mg
