If you have leftover rice and a piece of salmon sitting in your fridge, this salmon egg fried rice is exactly what you need! It’s simple, comforting and full of flavour, with tender salmon, scrambled eggs and perfectly separated rice grains tossed in a savoury sauce. One wok, low effort and ready in 30 minutes!
Table of Contents
- Watch How to Make It
- What is Salmon Egg Fried Rice?
- Ingredients to Make Salmon Egg Fried Rice
- How to Get Restaurant-Style Salmon Fried Rice Texture
- Tips for Making the Best Salmon Egg Fried Rice
- Frequently Asked Questions
Watch How to Make It
What is Salmon Egg Fried Rice?
Salmon egg fried rice (三文魚炒飯) is inspired by the classic Chinese-style egg fried rice, made by stir-frying cooked rice with salmon, eggs and a savoury soy-based sauce. It’s a homestyle dish where day-old rice is quickly tossed in a hot wok to achieve that signature restaurant-style grain-by-grain texture.
It’s a super easy, protein-packed meal that comes together in one wok, perfect for weeknights or whenever you’re craving something warm and comforting.
Ingredients to Make Salmon Egg Fried Rice
Here are a few key ingredients to note. You’ll find the full ingredient list and quantities in the recipe card below.
Salmon
I love using salmon fillet for this fried rice, its flavour pairs perfectly with the scrambled eggs and savoury sauce. If salmon isn’t your thing, you can easily swap it for shrimp, chicken, firm tofu or really whatever you like. This fried rice is super versatile, but salmon is perfect!
Day old rice
The secret to classic “grain-by-grain texture” Chinese fried rice is using rice that’s been cooked and chilled overnight. Storing it in the fridge dries out excess moisture, firms up the grains, and makes them easy to separate in the wok, giving you that chewy, restaurant-style texture.
I like using Japanese short-grain rice because it’s the rice I usually eat at home. I also love how its round grains give a slightly chewier texture compared to Thai jasmine rice.
Stir-fry sauce
The stir-fry sauce is just a simple mix of light soy sauce, oyster sauce, Shaoxing cooking wine, sugar, white pepper, and optional MSG.
How to Get Restaurant-Style Salmon Fried Rice Texture
1) Cook and Chill the Rice
Cook the rice in a rice cooker, then spread it out to cool and refrigerate overnight. Chilling the rice dries out excess moisture, firms up the grains and makes them easier to separate in the wok. This gives the rice a chewy, restaurant-style texture.
2) Pan-Fry the Salmon
Remove any scales from the salmon and pat it dry with kitchen paper. Heat 1 tbsp oil in a frying pan or wok over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until the skin is golden and crispy. Flip and cook for another 4–5 minutes until fully cooked. Remove the crispy skin (save it for a snack if you like) and break the salmon into bite-sized pieces, tossing for a minute to ensure even cooking.
3) Cook Shallots and Eggs
Add the diced shallots and stir-fry for about a minute until fragrant. Push everything to one side of the pan, turn the heat to high, and pour in the beaten eggs. Gently scramble until just set.
4) Combine Rice and Sauce
Add the cooked rice, breaking up any clumps with your spatula so the grains stay separate. Pour in the stir-fry sauce, then add the white pepper and MSG (optional). Toss everything thoroughly so the rice absorbs the sauce evenly.
5) Finish and Serve
Add the chopped green onions, give it one final toss and serve immediately while hot. Enjoy!
Top Tips for Making Fried Rice
1) Use day old rice
One of the secrets to perfect fried rice is using rice that’s been cooked and chilled overnight. Freshly cooked rice is soft and sticky, which makes it clump together in the wok. Letting it cool in the fridge dries out the moisture and firms up the grains, so they stay separate when you stir-fry them.
I like using Japanese short-grain rice because it’s the rice I usually eat at home. I also love how its round grains give a slightly chewier texture compared to Thai jasmine rice.
2) Pat the salmon dry
Before you start cooking, make sure to pat the salmon dry with kitchen paper. Any moisture on the surface can prevent the skin from crisping up and can make the fish steam instead of sear. Drying the salmon also helps it cook evenly and gives a nicer texture when you break it into pieces for the fried rice.
3) Stir-fry on HIGH heat
You have to use high heat when making fried rice, I didn’t make the rules!
High heat helps the rice grains stay separate and prevents them from getting mushy. It also gives the dish a smoky “wok hei” aroma that makes the rice taste like it came from a Chinese restaurant.
Just make sure to keep everything moving in the pan, tossing constantly so the rice grains are jumping and nothing is burning.
More Rice Dishes You’ll Love
- Taiwanese Sesame Oil Chicken and Mushroom Rice
- 20-Minute Tomato Egg Beef Rice
- Hong Kong Scallion Oil Crispy Chicken
Frequently Asked Questions
You can, but it won’t give you the same restaurant style grain-by-grain texture. Fresh rice has more moisture and can turn mushy in the wok. If you’re in a rush, spread the rice out on a tray and chill it in the fridge for at least 1 to 2 hours to dry it out.
Personally, I like Japanese short grain rice because it’s slightly chewier and holds its shape well. Jasmine rice also works if that’s what you have. The key is that it’s cooked and chilled.
No, you don’t have to. But a small pinch really boosts the savoury flavour and gives that classic takeaway taste. If you prefer not to use it, the fried rice will still taste great.
Yes. You can swap it for shrimp, chicken, leftover roast meat, or even firm tofu. This is a versatile fried rice, but salmon gives it a rich flavour that pairs so well with egg.
High heat keeps the rice grains separate and prevents them from steaming. It also helps create that subtle smoky wok flavour that makes it taste like restaurant fried rice.
Salmon Egg Fried Rice
2
servings10
minutes15
minutesSalmon fried rice with salmon fillet, fluffy eggs and a savoury umami sauce. Simple ingredients, big flavour, ready in 30 minutes!
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Ingredients
250 g salmon fillet
315 g uncooked short-grain rice (cooked and chilled overnight)
2 shallots, finely diced
2 eggs, lightly beaten
2 green onions, chopped
1 tbsp neutral cooking oil
¼ tsp MSG (optional)
A pinch of white pepper
- Stir-fry sauce:
½ tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp oyster sauce
¼ tsp sugar
Directions
- Cook the rice in rice cooker, then spread it out to cool and refrigerate overnight. Chilling the rice dries out excess moisture, firms up the grains and makes them easier to separate in the wok. This makes the rice have a chewy, restaurant-style fried rice texture.
- Remove any scales from the salmon and pat it dry with kitchen paper. Heat 1 tbsp oil in a frying pan or wok over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until the skin is golden and crispy. Flip and cook for another 4–5 minutes until the salmon is fully cooked. Remove the crispy skin (save it for a snack if you like), then use a spatula to break the salmon into bite-sized pieces, tossing for a minute to make sure it’s evenly cooked.
- Add the diced shallots and stir-fry for about a minute until fragrant. Push everything to one side of the pan, turn the heat to high, and pour in the beaten eggs. Gently scramble until just set. Add the cooked rice, breaking up any clumps with your spatula so the grains stay separate.
- Pour in the stir-fry sauce, then add the white pepper and MSG (optional). Toss everything thoroughly so the rice is evenly coated and absorbs the sauce. Add the chopped green onions, give it one final toss and serve immediately while hot. Enjoy!
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