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25-Minute Salmon Fried Rice

Day-old rice becomes dinner gold — seared salmon chunks, crispy fried rice with peas, carrots, and edamame, scrambled egg, and a gingery soy glaze, all in one skillet in 25 minutes, about 40g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb salmon fillets skin removed, cut into 1-inch cubes
  • 3 tbsp low-sodium soy sauce divided
  • 4 cups cold cooked rice day-old is ideal
  • 4 large eggs beaten
  • 2 tbsp neutral oil (avocado or canola) divided
  • 1 tbsp toasted sesame oil
  • 2 medium carrots diced
  • 1 cup frozen shelled edamame thawed
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 scallions sliced, whites and greens separated
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • Sriracha and extra soy sauce for serving (optional)

Equipment

  • Large skillet or wok (12-inch)
  • Spatula or wooden spoon

Method
 

  1. Pat the salmon very dry and cut into 1-inch cubes. Toss with 1 tablespoon of the soy sauce, the salt, and the pepper. Dry fish sears; wet fish steams.
  2. Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the salmon in a single layer and sear 3–4 minutes, turning once, until just opaque and golden at the edges. Remove to a plate — it finishes in the rice later.
  3. In the same pan, pour in the beaten eggs and scramble 1–2 minutes into soft ribbons. Slide them onto the plate with the salmon.
  4. Add the remaining 1 tablespoon neutral oil, then the carrots, edamame, and peas. Cook 2 minutes, stirring. Add the garlic, ginger, and scallion whites; cook 1 minute more, until fragrant.
  5. Add the cold rice, breaking up any clumps with the spatula. Spread it out and let it sit undisturbed 1–2 minutes so the edges crisp, then toss. Drizzle in the remaining 2 tablespoons soy sauce and the sesame oil; toss to coat.
  6. Return the salmon and egg to the pan. Toss gently 1–2 minutes, until everything is hot and the salmon is cooked through. Shower with the scallion greens and serve with sriracha and extra soy sauce if you like.

Notes

Food safety: salmon must reach 145°F internally. Day-old cold rice is the 25-minute enabler — it fries crisp instead of clumping. Leftovers 3 days refrigerated; reheat in a hot skillet to 165°F. Protein ~40g/serving estimated from USDA FoodData Central; not lab-tested.