Salmon and Shrimp Fried Rice is a quick, tasty meal that brings seafood and rice together in one pan. It cooks fast, fills you up, and uses simple ingredients. 🍚🐟🍤
Why make this recipe?
- It’s fast: ready in about 20–30 minutes. ⏱️
- It’s flexible: use leftover rice and cooked seafood. ♻️
- It tastes fresh: sesame oil and soy sauce add a nice savory finish. 🥢
How to prepare Salmon and Shrimp Fried Rice
Follow these simple steps to make a colorful, flavorful fried rice with salmon and shrimp. 🍳
Ingredients:
- 2 cups cooked rice
- 1 cup cooked salmon, flaked
- 1 cup cooked shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions:
- Prep ingredients: flake the salmon 🐟, chop green onions 🌿, and make sure rice is cold and loose 🍚.
- Heat a large pan or wok over medium-high heat and add 1 tablespoon vegetable oil 🍳.
- Add beaten eggs and scramble quickly until just set, then remove eggs to a plate 🥚.
- Add the remaining 1 tablespoon oil to the pan. Add minced garlic and diced onion; cook 1–2 minutes until fragrant 🧄🧅.
- Add mixed vegetables and cook 2–3 minutes until warmed through 🥕🌽.
- Push vegetables to the side, add the rice, and stir-fry to break up any clumps. Cook until rice is hot 🍚🔥.
- Stir in flaked salmon and cooked shrimp; toss gently so the seafood warms but does not break apart 🍤🐟.
- Return the scrambled eggs to the pan. Add soy sauce and sesame oil; stir to coat evenly 🥢.
- Taste and season with salt and pepper. Finish with chopped green onions on top 🌿.
- Serve hot and enjoy! 😋
How to serve Salmon and Shrimp Fried Rice
- Serve on a warm plate or in a bowl. 🍽️
- Garnish with extra green onions or a squeeze of lime for brightness. 🍋
- Pair with a simple side salad or steamed greens.
How to store Salmon and Shrimp Fried Rice
- Cool to room temperature, then place in an airtight container. 🧊
- Refrigerate up to 3 days.
- Reheat in a pan over medium heat with a splash of water or oil until hot. Do not reheat more than once.
Tips for preparing Salmon and Shrimp Fried Rice
- Use day-old rice for the best texture—less clumpy and fries better. 🍚
- Keep seafood pieces large enough so they don’t fall apart while stirring.🐟🍤
- Cook over high heat when stir-frying to get a slight toast on the rice. 🔥
- Taste before adding salt; soy sauce adds salty flavor. 🧂
Variations (if applicable)
- Make it spicy: add chili flakes or Sriracha. 🌶️
- Add fresh ginger with the garlic for more aroma. 🫚
- Swap salmon for smoked salmon for a different flavor. 🔥🐟
- Use brown rice or cauliflower rice for a different texture or lower carbs.
FAQs
Q: Can I use raw salmon and shrimp?
A: This recipe uses cooked seafood. If you use raw, cook shrimp and salmon separately first until fully done, then add to the fried rice.
Q: Can I make this vegetarian?
A: Yes—omit the salmon and shrimp and add tofu or extra vegetables. 🍲
Q: How do I prevent the rice from being mushy?
A: Use cold, day-old rice and stir-fry over high heat to keep grains separate.
Q: Can I freeze the fried rice?
A: You can freeze it, but texture may change. Freeze in portions and reheat gently. ❄️
Q: Is sesame oil required?
A: It’s optional but adds a nutty flavor. You can skip or reduce it if you prefer.
Conclusion
If you want more ideas or variations, check these recipes for inspiration: Salmon Fried Rice – Skinnytaste, Super Easy Salmon Fried Rice – COOK COOK GO, and Teriyaki Salmon + Shrimp Fried Rice Pineapple Bowls – The Glam Kitchen.