Introduction

Fried Rice with Flaked Teriyaki Salmon and Vegetables is a vibrant, hearty, and flavorful dish that elevates classic fried rice with tender, sweet-savory teriyaki salmon. Packed with colorful vegetables and coated in a light soy-based glaze, this dish is perfect for a quick weeknight dinner, meal prep, or a comforting lunch.

Unlike traditional fried rice, this version incorporates protein-rich salmon, giving it a gourmet twist while staying nutritious. The combination of flaked salmon, crisp vegetables, and fluffy rice tossed in a subtle teriyaki sauce makes it a balanced, satisfying meal that both adults and kids will enjoy.

Why I Love This Recipe

I love this recipe because it’s a one-pan meal that’s both indulgent and healthy. The teriyaki salmon adds a rich, sweet-savory flavor, while the vegetables provide crunch and freshness. Using day-old rice ensures a perfect texture that absorbs the sauce without becoming mushy. It’s flexible, quick to make, and visually appealing, and it always impresses when served.

Why This is a Must-Try Dish

• Flavorful and balanced: Sweet teriyaki salmon paired with savory rice and crisp vegetables.
• Protein-packed: Salmon provides omega-3s and high-quality protein.
• Quick and versatile: Ready in under 30 minutes, perfect for busy schedules.
• Meal prep-friendly: Keeps well for lunches or dinners throughout the week.
• Crowd-pleaser: Delicious for family meals or casual gatherings.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~450 per serving

Course & Cuisine

• Course: Main Dish / Lunch / Dinner
• Cuisine: Asian / Fusion

Ingredients

For the Teriyaki Salmon:

• 1 lb (450 g) salmon fillet, skin removed
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, minced

For the Fried Rice:

• 3 cups cooked rice (preferably day-old, white or jasmine)
• 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
• 2 green onions, chopped
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1–2 tbsp vegetable oil for stir-frying
• Salt and pepper to taste

Optional Garnish:

• Sesame seeds
• Additional chopped green onions
• Lime wedges

Step-by-Step Preparation Method

Step 1: Cook the Teriyaki Salmon

1. In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger.
2. Heat a nonstick skillet over medium-high heat.
3. Add salmon and cook for 3–4 minutes per side, until cooked through and caramelized.
4. Remove from heat and flake into bite-sized pieces. Set aside, reserving any pan juices.

Step 2: Prepare the Vegetables

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
2. Add mixed vegetables and sauté for 3–4 minutes until tender-crisp.

Step 3: Cook the Eggs

1. Push vegetables to one side of the skillet.
2. Pour beaten eggs into the other side and scramble until just set.
3. Mix eggs with vegetables.

Step 4: Stir-Fry the Rice

1. Add cooked rice to the skillet and toss to combine with vegetables and eggs.
2. Drizzle with sesame oil and soy sauce. Toss well to coat evenly.
3. Add flaked teriyaki salmon and gently fold it into the rice.

Step 5: Final Touches

1. Taste and adjust seasoning with salt, pepper, or additional soy sauce if needed.
2. Garnish with sesame seeds, chopped green onions, and lime wedges if desired.

How to Serve

• Serve hot, straight from the pan.
• Pair with a side of steamed or stir-fried vegetables for extra nutrition.
• Works well as a main meal or a meal prep dish for lunches throughout the week.

Recipe Tips

• Use day-old rice to avoid mushy fried rice.
• Keep the salmon in larger flakes to prevent it from breaking apart too much.
• Adjust soy sauce and sesame oil to taste for balance.
• Add a splash of rice vinegar for a slight tang.
• Cook vegetables just until tender-crisp for maximum texture.

Variations

• Spicy: Add sriracha or chili flakes while stir-frying.
• Low-carb: Substitute rice with cauliflower rice.
• Vegetable-packed: Include broccoli, snow peas, or zucchini for more nutrition.
• Protein swap: Use shrimp, chicken, or tofu instead of salmon.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Can be frozen for up to 1 month. Reheat gently in a skillet or microwave.
• Tips: Keep salmon and rice separate if possible for better texture when reheating.

Special Equipment Needed

• Nonstick skillet or wok
• Mixing bowl for teriyaki glaze
• Spatula for stir-frying
• Knife and cutting board

FAQ

Q1: Can I use fresh salmon instead of pre-cooked?

• Yes, cook it as per the recipe and flake it before adding to the rice.

Q2: Can I make this recipe vegetarian?

• Substitute salmon with tofu or tempeh and use soy sauce-based seasoning.

Q3: Can I make this ahead for meal prep?

• Yes, cook salmon and rice separately. Assemble and reheat portions when ready.

Q4: Can I use brown rice?

• Yes, but it may require slightly more oil and longer cooking to soften.

Conclusion

Fried Rice with Flaked Teriyaki Salmon and Vegetables is a quick, nutritious, and flavorful meal that combines the richness of salmon with the satisfying texture of fried rice and crisp vegetables. Perfect for weeknight dinners, meal prep, or a family-friendly lunch, this dish is a must-try for anyone who loves bold flavors, balanced nutrition, and easy-to-make meals.