Salmon Fried Rice

Salmon Fried Rice

Hubby always order salmon fried rice if we go to a sushi restaurant. We have been eating out lately and he had ordered this twice.

Today I have decided to cook this dish for his lunch as I have some salmon fillets in my freezer. Last night I took the fillets out and placed them to defrost in the fridge. They were just right this afternoon for cooking.

I used my home grown spring onions which I have reseeded and I will never need to buy spring onions for another year! Love my little kitchen garden.

I have also used my home grown Trinadad Moruga Scorpion. Just one for the whole wok and my goodness, it’s the spiciest chilli I have ever eaten in my life of which I lived half a century thus far! As soon as I cut it I can ‘smell’ it.

Tip – Oil the hand that you use to handle the chilli if you are like me and don’t like using gloves.

TIP – Don’t cube your salmon into too big chunks (optional) as I like to match them to my rice.

Salmon Fried Rice


  • 2 Salmon fillets cubed
  • 3 cloves Garlic minced
  • Spring onion chopped
  • 3 nos Eggs lightly beaten
  • Overnight boiled rice
  • 2 tbsp Peanut oil or other
  • 1 tbsp Sesame oil
  • Sesame seeds (optional)
  • Salt and pepper to taste
  • Chilli (optional)


  • In a hot wok fry your garlic and salmon cubes for 1 minute. Remove and set aside.
  • In the same wok fry your rice and add in your sesame oil.
  • Then add in the beaten eggs and stir well coating each grain of rice.
  • Taste and season with salt and pepper to your taste.
  • Add in your readied salmon and give the rice a quick stir. Some of the salmon might break up but it's ok.
  • Turn the heat off before you add in your chopped chillies and spring onions.
  • TA DA – Serve

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