This salmon fried rice is a great way to use leftover salmon. Using frozen vegetables keeps prep work to a minimum. Sriracha gives this quick stir-fry a nice touch of heat., November 2022


Credit: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Thinly slice scallions, reserving white and light green parts separately from dark green parts. 

  • Heat oil in a large wok or skillet over medium-high heat. Add garlic and the light green and white scallion slices; cook, stirring often, until fragrant, about 30 seconds. Add frozen vegetables; cook, stirring occasionally, until the vegetables are tender and starting to brown, 5 to 6 minutes. Stir in rice; cook, stirring often, until the rice is lightly browned, about 4 minutes. Add salmon, soy sauce and Sriracha; cook, stirring constantly, until the rice is well coated and the salmon is hot, about 2 minutes. Remove from heat. 

  • Stir cilantro into the fried rice and toss well. Divide among 4 plates. Garnish with the reserved dark green scallion slices and with additional Sriracha and cilantro, if desired.

Nutrition Facts

1 1/4 cups
394 calories; protein 25g; carbohydrates 33g; dietary fiber 4g; sugars 3g; added sugar 1g; fat 17g; saturated fat 3g; mono fat 5g; poly fat 2g; cholesterol 59mg; vitamin a iu 1103IU; vitamin b3 niacin 3mg; vitamin c 19mg; vitamin e iu 3IU; folate 25mg; vitamin k 38mg; sodium 601mg; calcium 55mg; iron 1mg; magnesium 52mg; phosphorus 134mg; potassium 691mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 4mg; selenium 6mcg.