seafood fried rice

This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! It’s deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce!

Garlic Salmon Fried Rice

– 1 TSP Kosher Salt,

– 1/2 TSP freshly cracked Black Pepper, to taste

TBLS Olive Oil

TBLS Low Sodium Light Soy Sauce

TBLS Shao Xing Rice Wine

Mirin

TBLS Sesame Oil

TSP Chili Oil (optional) – (omit if making this mild)

TBLS Peanut Oil (or any other cooking oil

½ TBLS Sesame Oil

½ Yellow Onion – minced

Spring Onions – chopped,

Carrot – minced (brunoise cut)

Celery rib – minced (brunoise cut)

1.5-inch knob of Ginger – minced

– 16 Red Chilies, to taste (deseeded if desired

black pepper

1.5 TSP freshly cracked Black Pepper,

TSP Kosher Salt,

TSP White Pepper, to taste (use more if you’d like an extra kick of heat!)

TSP White Sugar, more or less to taste

Fresh ingredients: Chop the onion, garlic, ginger, red chilies, spring onion (be sure to separate the white and green parts), carrot, and celery rib as indicated in the &#8220;Ingredients&#8221; section. Set aside. Crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set aside.

Make the Sauce: Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil (if using) in a measuring cup (for easier pouring) or small bowl. Mix with a spoon to thoroughly combine, then set aside.

For the Salmon: Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate (or in a bowl) and season both sides with kosher salt and freshly cracked black pepper to taste. Set aside.

Prep:

Pan-fry the salmon

Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets – about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. (Note: Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice.)

Stir-fry the veggies and aromatics

In a large wok, heat the peanut oil, and the remaining sesame oil and chili oil (if using) over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for a minute until translucent, then add the carrots and carrot celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies and stir-fry until fragrant &#8211; about 1-2 minutes.

Cook the eggs

Push the veggies and aromatics to the side and add a bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes (if using), and sugar and stir-fry to combine.

Add the rice, sauce, and salmon

Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined.

To Serve

Transfer the Garlic Salmon Fried Rice to a serving dish (or bowls). Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Serve immediately (or cool quickly and store in airtight sealed containers in the fridge for 3-4 days).

For the Garlic Salmon Fried Rice:

We made this last night with some leftover salmon we had in the fridge and it turned out great. My wife is not big on spice so we didn't use any of the chilies and cut the crushed red pepper flakes in half. Was still delicious. Looking forward to leftovers for lunch tomorrow! Thanks for such a great recipe.

Quick and easy, one-pan, 10-minute seafood fried rice with tiger prawns is so much healthier, tastier and better than takeout. It's the easiest weeknight dinner.

Seafood Fried Rice

tablespoon vegetable oil

lb. tiger prawns, peeled and deveined (approximately 10 pieces)

2 eggs, beaten

cup carrots, diced

frozen green peas

frozen sweet corn

freshly cooked white rice (can use leftover rice)

satay sauce (or satay paste)

tablespoon sesame oil

teaspoon salt

maggi sauce

tablespoon green onions (approximately 1 full stem), chopped

teaspoon roasted white sesame seeds (optional)

masago caviar (optional)

Heat oil in a large wok or skillet over medium high heat for one minute. Add prawns, continuously stir and flip the over until both sides turn orange and are cooked through, about 3 minutes.

Push the prawns to one side to make space for cooking the eggs. Add beaten eggs with a pinch of the sliced green onions into empty side of the pan, and stir until scrambled and cooked through, yet still tender.

Add carrots, sweet corn, and peas to the pan. Continuously stir for a minute to cook and evenly mix.  

Add the rice and turn the heat up to high. It's very important to cook fried rice over high heat to achieve the best texture. If you are using leftover rice, add up to 1/4 cup of water to soften the rice. Continuously stir for a minute to cook and evenly mix and distribute the ingredients.  

Add satay sauce, sesame oil, and salt, and keep stirring, for about 1 minute. Add maggi sauce and green onions at the end and stir to combine.

Top with a sprinkle of sesame seeds and masago caviar (roe) on top, and serve.

Needed something quick and easy to use my leftover rice up from yesterday! This was perfect!

Love quick and easy recipes like this. I'm such a huge fan of fried rice but I'd never tried it with satay sauce. It was a great change up and super delicious. I'm going to give this a try with chicken next.

This easy Canned Tuna Fried Rice recipe is simple, nutritious, and delicious. Done in 30 minutes, it&#39;s a great pantry meal for a quick weeknight dinner. (I also show you how to make it spicy, or non-spicy.)

EASY Canned Tuna Fried rice (30 min)

vegetable oil

eggs

salt (Substitute: ½ teaspoon fish sauce (or light soy sauce))

garlic (peel and pound with chilies (if using))

red chilies

Tablespoons vegetable oil

shallots (peeled and minced. Substitute: ½ red onion)

tuna

Cups leftover white rice

Tablespoons oyster sauce

1½ Tablespoon light soy sauce

white sugar

Whisk the 3 eggs and 1/4 teaspoon of salt (or 1/2 teaspoon of fish sauce) till well-mixed.

Over medium heat, heat 1 tablespoon of oil in a non-stick wok or pan. Once hot, reduce to medium-low heat and add the eggs.

Allow the base to set (but the top is still wet), then use your heat-proof spatula to scramble, so that you get large curds. Gently stir till the entire egg is cooked, about 1-2 minutes. Plate.

Cooking the eggs

In the same wok, over high heat, heat up 2 more tablespoons of oil.

Add the chili-garlic paste, stir for 20 seconds, then add the minced shallots and stir-fry till fragrant and translucent (about 1 minute.) Note that the chili will produce spicy fumes that will make you cough and your eyes water, so omit if you don&#39;t want that to happen.

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Garlic Salmon Fried Rice

Seafood Fried Rice

EASY Canned Tuna Fried rice (30 min...

Top 3 seafood fried rice recipes from across the web

The most viewed seafood fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Salmon Fried Rice

Seafood Fried Rice

EASY Canned Tuna Fried rice (30 min...

The most viewed seafood fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine