Easy Salmon Fried Rice made with leftover rice, salmon, veggies, eggs, and soy sauce. A quick, comforting skillet meal you can pull together anytime.

I kind of laugh every time I make this Easy Salmon Fried Rice, because the first time it happened… well, it wasn’t intentional. It was one of those evenings after a chaotic week—think mismatched socks, emails I forgot to respond to, and that weird moment when you open the fridge and just… sigh. You ever do that? Just stand there like the fridge is gonna magically hand you dinner?

Anyway. The only things in there were a leftover piece of salmon from the night before (and honestly I don’t even remember what night that was), some cold takeout rice, and a couple vegetables looking like they were trying their best to hang on. And I don’t know what came over me, maybe hunger mixed with mild determination, but I remembered my grandmother always saying something like, “Rice never dies, mija—it just becomes something else.” Not sure if she actually said it or if I’m making that up now, but it feels like something she would have said.

So I tossed everything into a hot pan—no plan, no recipe, just vibes—and suddenly the whole kitchen smelled… ridiculously good. Like one of those Asian street food stalls I wandered through during my trip to Malaysia two summers ago. You know the ones that hit you with garlic and ginger before you even see the vendor? That.

this recipe

And when I tasted it, I just sat there, honestly shocked. Like, wait, how did leftover salmon and cold rice turn into this? So yeah, that’s how this Easy Salmon Fried Rice was born—out of chaos, nostalgia, and the mild panic of not wanting to order takeout again.

Sound familiar? I feel like half of our best kitchen moments start with “well, I didn’t mean for that to happen…”

Why You’ll Love This Easy Salmon Fried Rice Recipe?

Here’s the thing about salmon fried rice: it somehow pulls off being casual and impressive at the same time. It’s like that friend who shows up in sweatpants but somehow still looks cute. This quick salmon fried rice uses leftovers (always a win), cooks fast (another win), and tastes way better than it should considering you basically threw things into a skillet and hoped for the best.

And I love how forgiving it is. If your rice is clumpy? That’s fine. If your salmon breaks into tiny bits instead of big chunks? Also fine. If you accidentally let your onions brown a little too much like I do every single time I promise myself I won’t? It’s actually… delicious. Honestly I think that little uneven browning gives it character—like us, right?

Is this the most authentic salmon fried rice on earth? Probably not. But does it make you feel cozy, full, and mildly proud of yourself for turning leftovers into dinner? Absolutely.

Ingredient Notes:

Whenever I make this Easy Salmon Fried Rice, I always end up talking to myself about the ingredients—don’t judge, I feel like we all do it, right? Anyway, here’s the rundown:

• Brown Sugar: Just a tiny spoon. It rounds out the soy sauce like the way a good friend smooths over awkward moments.

• Soy Sauce: The main flavor driver of this salmon fried rice. Low sodium if you’ve already consumed enough salt to season the ocean (me, most weeks).

• Olive Oil: I know, not traditional, but listen… it works. And most of us already have it on the counter.

• Red Onion & Bell Pepper: These get that sweet brown edge when sautéed, like the ones from my favorite Filipino stir-fry spot in Boracay.

• Garlic & Ginger: I swear the smell alone could cure a bad mood.

• Eggs: They make the whole thing feel like real fried rice, not just a bowl of rice with stuff mixed in.

• Day-Old Rice: This part always makes me laugh—every recipe says “day-old rice,” like people plan that far ahead. If yours is from lunch, that works too.

• Frozen Peas: No chopping. Enough said.

• Cooked Salmon: Any kind. That slightly-too-dry leftover piece? Perfect for this.

• Green Onions & Cilantro: These bring everything to life. Like color commentary, but for dinner.

How To Make Easy Salmon Fried Rice?

Step 1: First: Mix the Soy Sauce & Brown Sugar

Honestly this part is so simple it feels almost silly, but don’t skip it. Stir the brown sugar into the soy sauce until it dissolves. Boom. Flavor mixture ready.

Step 2: Then: Sauté the Veggies

Heat your olive oil, throw in the red onion and bell pepper, and let them get a little brown. Not burnt—not “oh no, I forgot them”—just enough to get that sweet roasted smell. Garlic and ginger go in next. This is where the kitchen starts smelling like you’re doing something impressive, even if it’s just Easy Salmon Fried Rice.

Step 3: Next: Add Eggs & Rice

Scramble the eggs right in the pan. Once they’re set, add your cold rice and crank up the heat a little. Break up the chunks gently, like you’re trying not to annoy them.

Step 4: Add the Peas, the Salmon, the Green Onions

Fold in everything else. Go slow. Treat the salmon like the fragile little leftover hero it is—you want some chunks, not salmon dust.

Step 5: Finish with the Soy Sauce Mix

Pour your soy sauce mixture over the whole skillet and toss gently. Taste it. Add a little more soy if you want. Or don’t—I don’t boss your tastebuds.

It’s ready. And probably delicious. And you probably already ate a few bites straight from the pan (I do every time).

Storage Options:

Leftover salmon fried rice keeps beautifully for up to three days in the fridge. Just reheat it in a pan with a splash of water or soy sauce so it doesn’t dry out—kind of like reviving a tired houseplant. You can freeze it but the salmon does get a little softer, almost mushy, which isn’t my fave but maybe you won’t mind.

Variations and Substitutions:

• Swap salmon for shrimp, chicken, tofu, leftover roast turkey—whatever you’ve got.

• Add carrots, cabbage, broccoli, corn… fried rice doesn’t judge.

• Want it spicy? Add sriracha, chili flakes, or gochujang.

• Trying to cut sodium a bit? Coconut aminos works surprisingly well.

• Add sesame oil if you want more of that toasty Asian flavor vibe.

There’s no “perfect” version of this Easy Salmon Fried Rice. Just the one you like today.

What to Serve with Easy Salmon Fried Rice?

Honestly, this salmon fried rice can carry a meal all by itself, but if you want something extra:

• A cool cucumber salad

• Miso soup

• Pan-fried dumplings

• Roasted broccoli

• Or even just iced tea because it’s hot and why not?

Frequently Asked Questions:

Can I use canned salmon?
Yep. Been there. It works. Just drain it well.

Do I need day-old rice?
Kind of, yeah. Fresh rice gets mushy, unless you chill it first. But if it happens… who cares? Still tastes good.

Can I make it without eggs?
Of course. Just add a little extra oil so the rice doesn’t get sad and dry.

If you try this Easy Salmon Fried Rice, please tell me. Seriously—I love hearing about your kitchen wins, weird tweaks, or even the times it didn’t go exactly as planned. Cooking is messy and fun and never really “perfect,” and honestly? That’s the best part.

Keep the Flavor Coming – Try These:

Sweet Potato Pie

Cajun Chicken Alfredo with Broccoli

No-Bake Peanut Butter Haystacks

Easy Salmon Fried Rice

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

A quick and satisfying Easy Salmon Fried Rice made with leftover rice, tender cooked salmon, vegetables, and eggs, finished with a balanced soy-sauce mixture for a flavorful and comforting meal.

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4 Servings

Ingredients

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• 1 teaspoon brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon extra virgin olive oil
• 2/3 cup diced red onion
• 2/3 cup diced red bell pepper
• 2 cloves garlic minced
• 1 1-inch piece fresh ginger grated
• 3 large eggs well beaten
• 4 cups day-old cooked white rice
• 1 cup frozen peas thawed
• 2 cups cooked salmon cut into large chunks
• 2 green onions thinly sliced (including greens)
• Cilantro or parsley for garnish

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Instructions

 

Prepare the Soy Sauce Mixture

1. In a small bowl, dissolve the brown sugar in the soy sauce. Set the mixture aside for later use.

Sauté the Aromatic Vegetables

1. Heat the extra virgin olive oil in a large sauté pan or wok over medium-high heat. Add the diced red onion and diced red bell pepper. Cook for approximately 5 minutes, or until the vegetables are lightly browned.
2. Reduce the heat to medium, then add the minced garlic and grated ginger. Cook for an additional minute to release their aromas.

Add the Eggs and Rice

1. Pour the beaten eggs into the pan and stir gently until they are just cooked through.
2. Add the day-old cooked rice. Increase the heat to medium-high and cook for 2–3 minutes, stirring frequently to break up any clumps and ensure even heating.

Incorporate the Salmon and Vegetables

1. Add the thawed peas, cooked salmon chunks, and sliced green onions. Stir carefully to avoid breaking the salmon into smaller pieces.

Add the Soy Sauce Mixture

1. Pour the prepared soy sauce mixture over the rice. Stir gently to evenly distribute the sauce and remove the pan from heat.

Serve

1. Transfer the salmon fried rice to serving plates or bowls. Garnish with cilantro or parsley and serve immediately.

Notes

To make this Easy Salmon Fried Rice fully gluten-free:

• Replace traditional soy sauce with gluten-free soy sauce, tamari, or coconut aminos.
• Ensure all additional ingredients (frozen peas, spices, oils) are certified gluten-free, as some brands may contain cross-contamination.
• Use gluten-free cooked rice or rice noodles if substituting rice entirely.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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