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Crispy rice and tender cubes of salmon come together with bright edamame and scallion bursts in this Asian-inspired fried rice. I rely on this dish when I crave something fast, comforting, and loaded with flavor—all in a single pan for easy cleanup.
The first time I made this was on a rainy Monday when I had odds and ends in the fridge—now it is my go-to when I want something special but effortless.
Ingredients
- Salmon fillets: cubed fresh salmon gives buttery texture look for bright color and firm flesh
- Soy sauce: delivers umami depth use a naturally brewed sauce for best results
- Honey or brown sugar: gentle sweetness balances the salty soy choose real honey for richer taste
- Sesame oil: brings toasty aroma store in the fridge to keep it fresh
- Rice vinegar: brightens the salmon marinade opt for unseasoned type if you are using
- Vegetable oil or sesame oil: for stir frying neutral oil prevents sticking and lets flavors shine
- Garlic: minced aromatic base of any good fried rice buy firm cloves free of sprouting
- Cold cooked rice: day old grains fry up crisp and separate for perfect texture
- Edamame: adds color and tender bite look for vibrant green pods in the freezer section
- Scallions: sliced fresh and sharp flavor white and green parts used separately
- Egg: makes it heartier and silky choose large eggs with firm whites and golden yolks
- Chili flakes: brings subtle heat use a mild or hot chili according to your taste
- Salt and pepper: enhance overall taste use flaky salt for finishing if you wish
- Garnishes like sesame seeds or lime: add freshness and crunch buy unhulled seeds for more flavor
Step-by-Step Instructions
- Marinate the Salmon:
- Cut the salmon fillets into cubes and place them in a bowl with soy sauce honey sesame oil and rice vinegar. Toss gently to coat all surfaces and let the salmon marinate for ten to fifteen minutes while preparing the other ingredients. The marinade infuses the fish with flavor and helps create a gorgeous glaze when seared.
- Sear the Salmon:
- Heat one tablespoon of oil in a heavy skillet over medium high. Once the oil glistens arrange the marinated salmon cubes in a single layer and leave them undisturbed for two to three minutes so a caramelized crust can form. Flip and cook the other side just until the centers turn opaque. Remove to a plate so the juices are preserved.
- Build the Fried Rice:
- Add another tablespoon of oil to the same skillet. Toss in the minced garlic and the sliced white bottoms of the scallions. Sauté for about a minute until fragrant but not brown. Scatter the edamame and rice into the skillet and press with a spatula every so often to coax crispy bits from the bottom. Cook for about four to five minutes stirring occasionally.
- Scramble the Egg:
- Push the rice to the side of the skillet to expose some surface area. Crack an egg onto the empty space and quickly scramble with a spatula. Once the egg is nearly set fold it into the rice to distribute silkiness throughout. Do this step even if skipping the egg so the rice develops more color on the bottom.
- Finish the Dish:
- Return the seared salmon cubes to the pan. Drizzle a bit more soy sauce sprinkle with chili flakes and a few twists of black pepper. Fold in the green scallion tops gently so you do not break up the fish. Cook one minute just to heat through and marry the flavors.
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My favorite ingredient in this dish is always the edamame. It is the satisfying pop and sweet grassy taste that made my son a veggie lover. Every time we make this as a family someone sneaks extra green into their bowl and I love it.
Storage Tips
Let fried rice cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to three days. For best leftovers reheat in a hot skillet instead of the microwave which revives the crispy bits that make this dish so good.
Ingredient Substitutions
Use shrimp or cubes of firm tofu in place of salmon if you want a different protein. Swap in leftover roast chicken for a quick fix. Frozen peas or chopped green beans are good stand-ins for edamame. Try coconut aminos for a soy free version or add extra chili sauce if you want more heat.
Serving Suggestions
Pile the fried rice in wide shallow bowls and top with extra scallion greens. Sprinkle toasted sesame seeds on right before eating for a savory crunch or add a squeeze of lime for a little extra zip. Serve with a side of sliced cucumbers or a crisp cabbage slaw for a complete meal.
Cultural History
Fried rice is a staple in many Asian cuisines and was historically a way to use up leftovers from previous meals. Pairing seafood with soy glazes is classic in Japanese and Korean cooking and making it all in one pan is a modern home cook’s trick for ease and flavor intensity.
Recipe FAQs
- → How do I keep fried rice crispy?
Use cold, day-old rice and press it into the skillet to develop toasted, flavorful edges. Cook in batches if making a large portion.
- → Can I substitute the salmon?
Yes! Tofu, shrimp, or even rotisserie chicken work well. Adjust marinating time for non-seafood options.
- → What vegetables complement the dish?
Try adding snap peas, chopped carrots, or bell peppers for crunch and added color.
- → Is the egg necessary?
The egg is optional and adds richness. Omit or use plant-based egg alternatives if desired.
- → How should leftovers be reheated?
For best results, reheat in a skillet over medium heat to restore crispness and texture.