Description
Hey there, friend! Need a fast dinner that still feels special? This Salmon Fried Rice is your weeknight hero. It’s quick, filling, and made in one pan with simple ingredients. Flaky salmon, colorful veggies, and garlicky rice come together in about 25 minutes — perfect for busy nights when you still want real food on the table.
Ingredients
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1 tbsp oil (sesame or any cooking oil)
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2 garlic cloves, minced
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½ onion, diced
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1 cup frozen mixed vegetables
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2 cups cold cooked rice (best if day-old)
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1–1½ cups cooked salmon, flaked (leftover or canned, drained)
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2 eggs, beaten
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2 tbsp soy sauce (or tamari)
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1 tbsp oyster sauce or hoisin (optional)
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Salt and black pepper to taste
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Sliced green onions or sesame seeds (optional garnish)
Instructions
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Heat pan: Place a large skillet or wok over medium-high heat. Add oil.
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Cook aromatics: Add garlic and onion. Cook 1–2 minutes until soft and fragrant.
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Add vegetables: Stir in frozen vegetables and cook 2–3 minutes until heated through.
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Scramble eggs: Push everything to one side. Pour eggs into empty space and scramble until just set. Mix with veggies.
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Add rice: Add cold rice. Break up clumps and stir-fry 3–4 minutes until hot and slightly crisp.
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Add salmon: Gently fold in flaked salmon.
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Season: Pour in soy sauce and optional oyster/hoisin sauce. Stir well to coat everything evenly.
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Taste & serve: Adjust with pepper or a bit more soy sauce if needed. Garnish and serve hot.
Notes
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Use cold rice: Fresh warm rice turns mushy. Cold rice fries better.
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Hot pan = better texture: Let the pan heat before adding ingredients.
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Don’t over-stir salmon: Fold gently to keep nice chunks.
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Extra flavor boost: Add ½ tsp grated ginger with the garlic.
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No leftover salmon? Cook small cubes of raw salmon in the pan first for 2–3 minutes, then continue.