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Fried Rice with Flaked Teriyaki Salmon and Vegetables

Elina James
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salmon Recipes
Cuisine asian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Cook the Teriyaki Salmon: In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger. Heat a nonstick skillet over medium-high heat. Add salmon and cook for 3–4 minutes per side, until cooked through and caramelized. Remove from heat and flake into bite-sized pieces. Set aside, reserving any pan juices.
  • Step 2: Prepare the Vegetables: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add mixed vegetables and sauté for 3–4 minutes until tender-crisp.
  • Step 3: Cook the Eggs: Push vegetables to one side of the skillet. Pour beaten eggs into the other side and scramble until just set. Mix eggs with vegetables.
  • Step 4: Stir-Fry the Rice: Add cooked rice to the skillet and toss to combine with vegetables and eggs. Drizzle with sesame oil and soy sauce. Toss well to coat evenly. Add flaked teriyaki salmon and gently fold it into the rice.
  • Step 5: Final Touches: Taste and adjust seasoning with salt, pepper, or additional soy sauce if needed. Garnish with sesame seeds, chopped green onions, and lime wedges if desired.