salmon stir fry rice recipe

Written BySheba G Updated On
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The Best salmon stir fry rice recipe

I love this salmon stir fry rice recipe because it is so easy to throw together on a busy weeknight. My kids actually ask for it, which is a huge win in my book. The salmon gets nice and flaky, and the vegetables add a pop of color and crunch.

This dish is perfect for a quick dinner but also fancy enough to serve when you have guests. It is packed with healthy omega-3s from the salmon and plenty of vitamins from the veggies. Plus, it all cooks in one pan, so cleanup is a breeze. I have been making this for years, and it never gets old.

Salmon Stir Fry Rice

4.8 from 964 votes

A quick and flavorful one pan meal featuring flaky salmon, crisp vegetables, and fluffy rice. This dish is perfect for a healthy weeknight dinner that the whole family will enjoy.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Salmon

1 pound salmon fillet, skin removed and cut into 1 inch cubes
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper

For the Stir Fry

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup snap peas, trimmed
3 cups cooked white rice, cooled
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced for garnish
1 tablespoon sesame seeds for garnish

👨‍🍳Directions

1In a medium bowl, toss the salmon cubes with 1 tablespoon soy sauce, sesame oil, and black pepper. Let it marinate for 10 minutes.
2Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add the salmon cubes and cook for 3 to 4 minutes, turning once, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
3Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the onion and garlic and cook for 2 minutes until softened.
4Add the red bell pepper and snap peas. Cook for 3 to 4 minutes, stirring frequently, until the vegetables are tender crisp.
5Add the cooked rice to the skillet. Pour in the 2 tablespoons soy sauce, oyster sauce, and red pepper flakes if using. Stir everything together and cook for 2 to 3 minutes until the rice is heated through.
6Return the cooked salmon to the skillet. Gently fold it into the rice and vegetables. Cook for 1 more minute to warm the salmon.
7Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately.

🔧Equipment

Large skillet or wok
Cutting board
Chef’s knife
Measuring spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For best results, use day old rice that has been refrigerated. It will be drier and less likely to get mushy. You can substitute any vegetables you have on hand like broccoli or carrots.

Watch Video Of How Salmon Stir Fry Rice Works

This salmon stir fry rice recipe is always a good idea for any occasion because it is quick, healthy, and full of flavor. It works perfectly for a simple family dinner or a gathering with friends, and I love that it comes together in one pan with minimal fuss.

❓ Frequently Asked Questions About Salmon Stir Fry Rice

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely in the refrigerator before cutting and marinating. Pat it dry with paper towels to remove excess moisture so it sears properly.

2. What type of rice works best for stir fry?

Day old white rice is ideal because it is drier and holds its shape when stir fried. You can also use jasmine or basmati rice. Freshly cooked rice can be used, but it may be a bit stickier.

3. Can I make this recipe gluten free?

Absolutely. Use tamari or a gluten free soy sauce in place of regular soy sauce. Also check that your oyster sauce is gluten free or substitute with a gluten free stir fry sauce.

4. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the flavors.

5. Can I add other vegetables?

Yes, this recipe is very versatile. You can add broccoli florets, shredded carrots, sliced mushrooms, or baby corn. Just adjust the cooking time so all vegetables are tender crisp.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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