Canned Salmon Fried Rice Recipe

Isn’t it amazing what you can do with a simple can of salmon? Such is the case with this canned salmon fried rice recipe. There are so many canned salmon recipes out there.

That’s because incorporating canned salmon into your diet is an absolutely healthy and tasty way to benefit your health. For another tasty option, do check out this Ground Beef Fried Rice and Veggies recipe.

As for this salmon fried rice, it tastes incredible. It’s super easy to make, and is even more healthier (and tastier, IMO) if you use brown rice. But it tastes just as good with white rice.

I have to say it. I don’t think you’ll want to go back to a restaurant after making this fried rice. Especially with the convenience of making it in your own kitchen.

Should Only Need to Refer to This Recipe a Couple of Times

Once you use this recipe a couple of times, you shouldn’t need it. That’s how easy this canned salmon fried rice recipe is to make.

What’s your thoughts on using canned salmon? I myself use canned salmon very often. For starters, canned salmon usually costs less than fresh salmon.

And though canned salmon doesn’t have that fresh from the ocean taste that fresh salmon does, it’s still full of flavor and quite tasty.

No Less Healthy and Nutritious..

Please don’t be deterred by the fact that it’s not freshly caught. Canned salmon is just as healthy and nutritious as freshly caught salmon. And it’s just as full of healthy Omega 3s.

Another major plus is that canned salmon is already cooked. Therefore you don’t need to really cook or heat it for long. You can use it straight out of the can as is, after draining it first.

I usually can’t resist eating salmon straight from the can every time. It tastes so good, and it’s safe to eat because it’s already been cooked. Have you ever eaten salmon straight from the can? So good, right?

You Can Actually Use Canned or Baked Salmon For This Recipe

Don’t feel as though you’re limited to only using canned salmon for this canned salmon fried rice recipe. The goal is for you to be able to prepare a healthy quick meal for you and your family that’s also time-saving.

But if you have a little extra time and can afford to, you can certainly use fresh baked salmon instead. Just make sure to cut it into smallish pieces before adding it to the rice.

Here’s an easy and simple baked salmon recipe that I’ve made in the past that’ll work well for this recipe. That is – unless you know how to bake salmon already. A couple of fillets should be enough.

Make Sure That Your Rice is Cold

If you’ve made fried rice in the past, I’m sure you know why it’s better to use leftover refrigerated rice over freshly made rice.

If you don’t know why, it’s so that the rice won’t have any excess moisture left in it. Therefore it won’t stick together, and will be nice and dry.

If you don’t have any leftover rice on hand, that’s fine. I have a suggestion for you: just make the rice early in the morning or day. *Use one cup of rice to make the three cups needed for this recipe*

Then cover and refrigerate it right after, until it’s nice and cold when you need it later on. It’s best that it’s refrigerated for at least 3-4 hours prior. That’s what I’ve been doing, and it works just fine.

*And lastly – the best kind of rice to use for fried rice is any long-grain rice such as Jasmine rice. I tried using just plain short-grain rice, but it just doesn’t taste as good and authentic*

Use Whatever Frozen Veggies You Like..

What you’ll also love about this fried rice, is that you can use whatever veggies you want. Or any frozen veggies you happen to have on hand.

I chose to use frozen peas, since I already had some in the freezer. Or you can use mixed veggies instead. You can even leave out the veggies if you prefer. It’s better with them, though – ya know?

Note: As with most fried rice recipes, this canned salmon fried rice recipe calls for an addition of sesame oil after cooking.

But not just regular sesame oil, make sure it’s toasted sesame oil. I picked up regular sesame oil and used it for this recipe. Then wondered why it wasn’t very flavorful as it should’ve been. And too bland..

Then I realized my mistake. After using toasted sesame oil, the rice was so much more flavorful and tasted way more authentic. It tastes just like you got it from a Chinese restaurant – honest:)

Canned Salmon Fried Rice Recipe Ingredients

To make this fried rice, you only need a few ingredients. If you already have them on hand, good for you!

If not, this rice is worth going to the store to get anything you’re missing. Here they are:

• 2 (6 oz) cans or 1 (14.75 oz) can canned wild-caught salmon: There’s a pink wild-caught salmon also, but the regular one is way more flavorful. Make sure to drain well.
• 3 cups cold brown or white rice
• 1 cup frozen veggie mix or whatever frozen veggies you have on hand (partially or mostly thawed)
• Organic canola or vegetable oil: For cooking the eggs and rice. Or you can use spray oil.
• 2 eggs or egg whites (lightly beaten)
• Low-sodium soy sauce
• Toasted sesame oil: Make sure it’s says toasted on the bottle, or your rice won’t be as tasty. Trust me on this one.
• Freshly chopped green onion: Fried rice just doesn’t taste as flavorful without some type of onions. Topping this salmon fried rice with a little freshly chopped green onions will top it off a lot.

Even More Main Dish Recipes For Your Consideration

I would love to know your thoughts on this canned salmon fried rice recipe. If you have any comments or feedback, do let me know in the comment section below. Thank you so much, and God bless!

Canned Salmon Fried Rice Recipe

Homecooknblog

This canned salmon fried rice is sure to be in your weeknight meal rotation from now on.

What’s not to love? It’s super easy to make, beyond delicious, and healthy.

5 from 1 vote

Print Recipe Pin Recipe

Total Time 25 minutes mins

Course Main Course

Cuisine Asian

Servings 6 servings

Calories 489.19 kcal

Equipment

• Large wok or skillet

Ingredients

  

• 2 6 oz cans or one large 14.75 oz can wild-caught salmon (drained and any hard bones removed)
• 1/2 tbsp organic canola oil or vegetable oil
• 2 eggs or egg whites (lightly beaten)
• 3 cups cold leftover brown or white rice or rice that’s been made earlier in the day and refrigerated for 3-4 hours
• 1 cup frozen peas or veggie mix (thawed or partially thawed)
• 2 1/2 – 3 tbsp low-sodium soy sauce
• 1 – 2 tsp toasted sesame oil to add in after the rice is done cooking

Instructions

 

• Heat a large wok or skillet on medium-high heat. Add in the 1/2 tbsp of oil.

  After the oil is heated, add in the eggs. Cook for about a minute, making sure to cut them into small pieces.

  Remove the eggs and set aside in a small bowl. You will add them back in later on.
• Add a couple tsp of oil or spray the pan with oil spray.

  Add in the cold rice, veggies, and soy sauce.

  Stir fry* until heated through (about 5 – 8 minutes or a little longer if necessary), and the rice begins to crisp up a bit on the bottom.

  *Make sure to stir every few seconds*
• Add the eggs back into the pan along with the drained salmon.

  Heat for a couple more minutes until heated throughout.

  Turn off the heat, and add in the toasted sesame oil. Start off with 1 tsp, and add an extra tsp if preferred.

  (Add a little extra soy sauce and/or salt before serving, if it’s needed)
• *Before serving, sprinkle the fried rice with freshly chopped green onions for extra flavor*

Keyword easy recipe, fried rice recipe, healthy meal, healthy recipe, weeknight meal