Salmon Fried Rice with Carrots and Cabbage Recipe

Name: Salmon Fried Rice with Carrots and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 pound skinless salmon, preferably wild sockeye; Salt; Freshly ground pepper; 1 small yellow onion, cut into 1/4-inch dice; 1 cup julienned carrots (about 1/3 pound); 4 cups shredded Napa or Savoy cabbage; 2 garlic cloves, minced; 2 tablespoons minced peeled fresh ginger; 4 cups cooked long-grain white rice (see Note); 4 large eggs, lightly beaten; 2 tablespoons soy sauce; Juice of 1 lemon; 2 scallions, thinly sliced

Servings: persons

2 tablespoons vegetable oil
1/2 pound skinless salmon, preferably wild sockeye
Salt
Freshly ground pepper
1 small yellow onion, cut into 1/4-inch dice
1 cup julienned carrots (about 1/3 pound)
4 cups shredded Napa or Savoy cabbage
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
4 cups cooked long-grain white rice (see Note)
4 large eggs, lightly beaten
2 tablespoons soy sauce
Juice of 1 lemon
2 scallions, thinly sliced

1
In a nonstick wok or large skillet, heat the oil.
2
Season the fish with salt and pepper.
3
Add the salmon and cook over moderately high heat, turning once, until opaque throughout, about 3 minutes per side.
4
Transfer the salmon to a plate.
5
Add the remaining oil to the pan along with the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes.
6
Add the garlic and ginger, and stir-fry until fragrant, about 1 minute.
7
Add the rice, and stir-fry until heated through and beginning to brown, about 3 minutes.
8
Push the fried rice to the side of the pan to create a well.
9
Pour the eggs into the well and cook, stirring gently, until nearly set.
10
Toss fried rice with the eggs.
11
Add the salmon and stir-fry for 1 minute.
12
Remove the pan from the heat and add the soy sauce and lemon juice.
13
Garnish the fried rice with the scallions and serve in bowls.

1108

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/2 pound skinless salmon, preferably wild sockeye, Salt, Freshly ground pepper, and more.

Yes, Salmon Fried Rice with Carrots and Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Fried Rice with Carrots and Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions