Salmon Egg Fried Rice
Salmon fried rice with salmon fillet, fluffy eggs and a savoury umami sauce. Simple ingredients, big flavour, ready in 30 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g salmon fillet
- 315 g uncooked short-grain rice (cooked and chilled overnight)
- 2 shallots, finely diced
- 2 eggs, lightly beaten
- 2 green onions, chopped
- 1 tbsp neutral cooking oil
- ¼ tsp MSG (optional)
- A pinch of white pepper
- ½ tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ¼ tsp sugar
Instructions
- 1
Cook the rice in rice cooker, then spread it out to cool and refrigerate overnight. Chilling the rice dries out excess moisture, firms up the grains and makes them easier to separate in the wok. This makes the rice have a chewy, restaurant-style fried rice texture.
- 2
Remove any scales from the salmon and pat it dry with kitchen paper. Heat 1 tbsp oil in a frying pan or wok over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until the skin is golden and crispy. Flip and cook for another 4–5 minutes until the salmon is fully cooked. Remove the crispy skin (save it for a snack if you like), then use a spatula to break the salmon into bite-sized pieces, tossing for a minute to make sure it’s evenly cooked.
- 3
Add the diced shallots and stir-fry for about a minute until fragrant. Push everything to one side of the pan, turn the heat to high, and pour in the beaten eggs. Gently scramble until just set. Add the cooked rice, breaking up any clumps with your spatula so the grains stay separate.
- 4
Pour in the stir-fry sauce, then add the white pepper and MSG (optional). Toss everything thoroughly so the rice is evenly coated and absorbs the sauce. Add the chopped green onions, give it one final toss and serve immediately while hot. Enjoy!