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Fried rice works well with salmon

fried salmon with boiled rice and broccoli

This week’s recipe puts a Canadian spin on the old fried rice standby, with the addition of fresh salmon. You don’t normally see that in a fried rice, but once you’ve tried it, you’ll never want to go back.

It’s also a dish that can also be a “one pot wonder,” as it could contain several or all of the food groups even though the food groups have been known to change as quickly as electoral vote counts.

Fried rice as we think of it today can be traced back to China as far back as 500AD, as a way to use up leftover rice, as it was forbidden to waste (as it still should be today). Fried rice can be seen on the menu in most Asian cuisines, whether from a street vendor, regular home or fancy dining room.

Variations have also made their way into many other cultures such as Hawaii and Latin America.

It almost seems silly to have a written recipe for a fried rice as it is a dish that is intended not only  to use the leftover rice, but other odds and ends of veggies and/or meat that you have lying around. It is easy to make vegetarian if preferred or to add multiple meats/proteins if one wishes.

This actual recipe I hope can at least give you the idea of how to put one together, as well as the unique addition of salmon that makes it a little different if that’s something you like.

This is one time when fresh isn’t always best. The procedure works better if the rice is a day or two old as it is typically a little drier, and can therefore fry up better without turning mushy.

Salmon Fried Rice

Recipe by America’s Test Kitchen

This week’s recipe puts a Canadian spin on the old fried rice standby, with the addition of fresh salmon. You don’t normally see that in a fried rice, but once you’ve tried it, you’ll never want to go back.


  • 1 lb boneless Atlantic salmon fillets

  • 1/4 tsp. salt

  • 1 Tbsp. cooking oil

  • 4 large eggs, beaten

  • 4 green onions, white and green parts separated and chopped

  • 1 carrot, peeled and coarsely shredded

  • Half sweet red pepper, diced

  • 2 cloves garlic, minced

  • 4 cups cold cooked long grain brown rice

  • 1 cup small sweet peas, thawed

  • 3 Tbsp. reduced sodium soy sauce

  • 1 Tbsp. toasted sesame seeds


  • Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
  • Spray fillets all over with cooking spray or oil, season with salt. Arrange fillets 1-inch apart on baking sheet. Bake in centre of oven for 10 minutes or until fish flakes easily when tested with a fork.
  • Meanwhile, heat large non-stick wok or deep pan over medium-high heat. Brush with 1 tsp. of the oil; add eggs, swirling to coat bottom of pan in a thin layer. Using rubber spatula, push cooked egg around edges into the centre, tilting and rotating pan to allow uncooked egg to flow underneath. Cook until set. Slide omelette onto cutting board. Let cool enough to handle, then roll and slice thinly into ribbons; set aside.
  • Wipe out pan and return to stove top over medium-high heat. Add remaining 2 tsp. oil; swirl to coat bottom of pan. Add white part of onions, carrot, red pepper and garlic; cook, stirring for 2 to 3 minutes or until softened. Add rice, peas and soy sauce; cook, stirring, for about 2 minutes or until heated through and liquid is evaporated. Add omelette ribbons and green part of onions; toss for about 1 minute or until heated through.
  • Divide rice among plates and top with flaked salmon and sesame seeds.
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