What do you do with leftover salmon? You make Salmon Fried Rice. It’s a no-brainer, simple, tasty, and delicious! I have been buying a lot of salmon lately as they seemed to be on sale almost every week. It was hard to resist at $6.99 a pound for the family pack of two large beautiful fillets. Each fillet was nearly 1½ pounds each which was a little more than what we needed for a meal but I had plans for the leftover.
With that in mind, I purposely cook additional rice so that it had time to dry out in the refrigerator. Fried rice tastes much better with overnight rice as the grains remain separated. Freshly cooked rice is soft, chewy, and moist. When fried, they tend to clump together and will not look as good or be as tasty.
Any kind of firm vegetables may be added to fried rice. This time I chose to use green beans and a red chili pepper to provide a little heat and color. The egg helps hold all the ingredients together.
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red fresno chili (red chili), seeded and chopped (optional)
- 4 oz (115g) grilled salmon, flaked
- 12 green beans, thinly sliced at a diagonal
- 3 cups cooked white rice (preferably kept overnight)
- 2 tbsp soy sauce
- ¼ tsp ground pepper
- 1 large egg
In a large non-stick fry pan, heat vegetable oil. Add garlic and red chili (if using). Fry for 1 minute.
Add salmon and green beans and continue to cook for 2 to 3 minutes.
Then add cooked rice, soy sauce, salt, and pepper. Stir to get everything well mixed.
Using the spatula, create a well in the center of the pan. Crack the egg in there and fold the rice back onto the egg. Continue to stir until the egg is cooked and rice is dry and fluffy. This will take 4 to 5 minutes.
We ate this Salmon Fried Rice for lunch washed down with a cup of oolong tea. It is totally satisfying with a warm bowl of Miso Soup for dinner.
Enjoy…..and have a wonderful day!