Fried rice is a classic Chinese food favorite, and this simple and modern salmon fried rice can take any day-old rice and turn it into something crave-able and delicious.
This salmon fried rice is one of Shiping’s favorite fried rice recipes I make because it’s filled with that wok hei flavor. There are only 4 ingredients for this fried rice, but it is still filled with everything you love about traditional fried rice.
Along with this simple fried rice, I’m pairing this with a honey garlic soy glazed salmon and roast broccoli. This asian marinated salmon is so fragrant and yummy – I could eat it every. single. day. The smell of the salmon roasting in the oven with the marinade filled with garlic, chili oil, honey, and soy sauce is irresistible. While the salmon and broccoli are roasting, you’ll make the fried rice. Since you’re using day old (or previously frozen and defrosted rice), this will come together in the time that the salmon and broccoli are cooking, and you should have this whole well-balanced meal in just 30 minutes.
Happy cooking! I know you guys will LOVE this one 🙂
FAQ – for the simple fried rice
Q: Why is my fried rice clumpy?
A: Your fried rice may be clumpy for several different reasons. The most likely cause of clumpy fried rice is because your rice that has too much moisture. It’s usually recommended to use day old rice, which has less moisture since it dries out in a cold environment. Another important note is that even if you’re using day old rice on softer / wet rice, it may still be clumpy. If you intend to make fried rice, take the normal amount of water you use to make rice, and use 2 tablespoons less. If you want to make fried rice the same day with cooked rice, use 20% less water and spread the rice on a sheet tray to let it cool and draw some of the moisture out.
Q: Can I use frozen rice?
A: You can use previously frozen rice that has been defrosted. I tried making this with frozen rice straight from the freezer, and end up with clumpy fried rice. It’s not bad, but it’s definitely not the best outcome. However, I HAVE made this with rice that was frozen and defrosted, and it turned out really well.
Q: Can I use multigrain rice for this instead of white rice?
A: Absolutely! I do this all the time. It may not have the same texture as traditional fried rice, but it should still be able to get that delicious wok hei flavor.
FAQ – for the honey soy salmon & Roast broccoli
Q: What should I look for when I’m purchasing salmon?
A: Look for plump, unbruised, bright looking flesh when picking out a piece of salmon. The texture should also be smooth and not sticky. Once you purchase the fish, keep this cold and use within 24 hours of purchase for best results. Even if I plan to cook the salmon 2 days later, I’ll freeze it and defrost it the night before cooking.
Q: Is the salmon spicy? What can I substitute for chili oil?
A: Since we’re just using 1 tablespoon of chili oil for 1 lb of salmon, I find this dish to be pretty mild and not spicy. If you don’t have chili oil or would like a substitute, you can use sambal olek, or just completely omit it.
Q: Can I use frozen salmon?
A: I highly recommend defrosting the salmon before cooking. There may be ways to cook salmon directly from frozen, but I find the texture to be best if it’s completely thawed.
Step by Step Instructions:
For the fried rice:
- Thinly slice the scallions.
- Wet your hands slightly, then begin to break apart the fried rice. You want to use day old rice so that the rice grains don’t clump together. Breaking apart the fried rice before adding to the pan is another trick to ensure the best textured fried rice.
- Heat a large pan on high heat. I like to use a cast iron or a pan that can retain heat.
- Add the 2 tablespoons of neutral oil and the sliced scallions. Begin to let the scallions fry and become aromatic, about 30 seconds.
- Add the rice and a large pinch of kosher salt. Begin to mix together with a spatula or chopsticks. Fry for 3-4 minutes, until all the rice is coated with oil and hot.
- Taste, add additional kosher salt as desired, then the fried rice is ready to serve.
For the salmon:
- Preheat the oven to 400F.
- Make the salmon marinade by combining the soy sauce, honey, chili oil, rice wine vinegar, sesame seeds, minced garlic, and chopped scallions.
- Dice the salmon into 1” cubes, then toss this with the marinade.
- Add the marinated salmon to a baking sheet and roast for 10 minutes at 400 F.
For the spicy broccoli:
- Preheat the oven to 400F.
- Cut the broccoli florets into 1” sized pieces. Add this to a baking sheet, then drizzle over neutral oil, kosher salt, black pepper, and a pinch of red chili flake.
- Roast at 400F for 10 minutes, or until the broccoli is slightly golden brown and tender.
VIDEO Tutorial here:
Salmon Fried Rice
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
Fried rice is a classic Chinese food favorite, and this simple modern fried rice can take any day-old rice and turn it into something crave-able and delicious.
Ingredients
For the Fried Rice:
- 2 cups of cooked day old white rice
- 2 tablespoons of neutral oil
- 2 stalks of scallions
- Kosher salt
For the Honey Soy Roast Salmon
- 16 ounces of salmon, cut into cubes
- 1 tablespoon of honey
- 2.5 tablespoons of soy sauce
- 1 tablespoon chili oil
- 2 cloves of garlic, minced
- 1 stalk of green onion, chopped
- 1 teaspoon of rice wine vinegar
- 1 teaspoon toasted white sesame seeds (optional)
For the spicy roast broccoli
- 2 cups of broccoli florets
- Neutral oil
- Kosher salt
- Pinch of red pepper flake
- Black pepper
Instructions
For the fried rice:
- Thinly slice the scallions.
- Wet your hands slightly, then begin to break apart the fried rice. You want to use day old rice so that the rice grains don’t clump together. Breaking apart the fried rice before adding to the pan is another trick to ensure the best textured fried rice.
- Heat a large pan on high heat. I like to use a cast iron or a pan that can retain heat.
- Add the 2 tablespoons of neutral oil and the sliced scallions. Begin to let the scallions fry and become aromatic, about 30 seconds.
- Add the rice and a large pinch of kosher salt. Begin to mix together with a spatula or chopsticks. Fry for 3-4 minutes, until all the rice is coated with oil and hot.
- Taste, add additional kosher salt as desired, then the fried rice is ready to serve.
For the salmon:
- Preheat the oven to 400F.
- Make the salmon marinade by combining the soy sauce, honey, chili oil, rice wine vinegar, sesame seeds, minced garlic, and chopped scallions.
- Dice the salmon into 1” cubes, then toss this with the marinade.
- Add the marinated salmon to a baking sheet and roast for 10 minutes at 400 F.
For the spicy broccoli:
- Preheat the oven to 400F.
- Cut the broccoli florets into 1” sized pieces. Add this to a baking sheet, then drizzle over neutral oil, kosher salt, black pepper, and a pinch of red chili flake.
- Roast at 400F for 10 minutes, or until the broccoli is slightly golden brown and tender.
Notes
I typically cook the salmon and the broccoli on the same pan. As long as you cut the broccoli into relatively smaller 1” pieces, it should take just as long to cook as the salmon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Quick and easy
- Method: Stove-top
- Cuisine: Asian
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