You might not find salmon amongst popular forms of fried rice (chicken, pork, shrimp), but that doesn’t mean you shouldn’t give it a try. Usually, when I buy salmon, I’m on some sort of health kick and won’t do much more than searing it in a pan with lemon juice and olive oil. This is certainly one way to give salmon a not-so-healthy but delicious “comfort food” makeover.
Salmon & Shiitake Fried Rice
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
A comforting twist on classic fried rice. Flaky salmon and earthy shiitake mushrooms make this a hearty, flavorful meal.
Ingredients
- 1 lbs (454 g) cooked salmon filet
- 1 container shiitake mushrooms, thinly sliced
- 6 slices fresh ginger, minced
- 6 cloves garlic, chopped
- 1 bunch chopped scallions
- 2 eggs, beaten
- 1 bay leaf
- 3-4 cups (710-946 ml) cooked rice
- Soy sauce
- Sesame oil
- Vegetable oil
- Salt and pepper
Instructions
- Coat a large frying pan or wok and heat to medium-high heat.
- Add minced ginger and chopped garlic; stir until fragrant and golden.
- Add cooked salmon, breaking into flakes with a spatula; mix with garlic and ginger.
- Add sliced shiitake mushrooms and drizzle with soy sauce; stir until softened and cooked through.
- In a separate pan, heat vegetable oil and scramble two beaten eggs. Add the scrambled eggs to the salmon and mushrooms.
- Add cooked rice to the large pan in portions, incorporating it with the salmon, mushrooms, and eggs.
- Crush a bay leaf and add it to the mixture.
- Drizzle with soy sauce and stir; add scallions and fold into the fried rice.
- Season with salt and pepper.
Notes
- For optimal flavor, use day-old rice as it tends to fry better and not become mushy.
- Substitute cremini or oyster mushrooms for shiitake if unavailable; adjust soy sauce accordingly.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
Should I use fresh or leftover rice for this fried rice?
Day-old rice that has dried out in the fridge works best. Freshly cooked rice has too much moisture and tends to clump and steam rather than fry.
Can I substitute another mushroom for shiitake?
You can use cremini or oyster mushrooms, but shiitakes have a distinct meaty, savory flavor that pairs especially well with salmon. Dried shiitakes rehydrated in warm water also work.
How should I cook the salmon before adding it to the fried rice?
Cook the salmon separately first, either pan-seared or baked, then flake it into large chunks. Add it near the end of cooking so it stays in pieces rather than breaking apart completely.
