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Salmon fried rice with egg, peas, and scallions in a ceramic bowl

Salmon Fried Rice

Fried rice built around big flakes of salmon and extra eggs, so it eats like dinner instead of a side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Calories: 610
Ingredients Method

Ingredients
  

  • 500 g salmon fillets, skin removed about 1.1 lb, or 3 cups leftover cooked salmon
  • 600 g cooked jasmine rice, chilled overnight about 4 cups
  • 4 large eggs, beaten
  • 150 g frozen peas no need to thaw
  • 4 scallions, sliced
  • 2.5 tbsp soy sauce
  • 1 tsp sesame oil
  • 1.5 tbsp neutral oil, divided
  • 0.5 tsp white pepper

Method
 

  1. Season the salmon with salt. Cook it in a dry nonstick wok or skillet over medium-high heat, about 3 minutes per side, until just cooked through. Move it to a plate and flake it into large chunks with a fork. Be gentle; you want flakes, not paste.
  2. Heat half the oil in the same pan over high heat. Pour in the eggs and scramble until just set but still glossy, then scrape them out onto the salmon plate.
  3. Add the remaining oil and the rice. Break up any clumps with the back of your spatula, then press the rice flat against the pan and leave it for 30 seconds at a time so it toasts. Repeat for 3 to 4 minutes.
  4. Add the peas and toss for 1 minute. Pour the soy sauce in around the edge of the pan, not on the rice, and toss to coat evenly.
  5. Return the eggs and salmon and fold them through gently so the salmon stays in big pieces. Kill the heat, add the sesame oil, white pepper, and scallions, and give it one last toss.