Salmon egg-fried rice

Salmon egg-fried rice

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(36 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2 - 3

An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside 

Nutrition and extra info

Nutrition: per serving (3)

  • kcal432
  • fat23g
  • saturates4g
  • carbs24g
  • sugars4g
  • fibre3g
  • protein30g
  • salt1.7g
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  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 garlic cloves, grated
  • 2 tbsp low-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ tbsp rice wine or sherry vinegar
  • 2 tbsp vegetable oil
  • 1 large carrot, chopped into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 175g pack baby corn & mangetout or sugar snap peas, chopped
  • 2 skinless salmon fillets
  • 250g pouch cooked brown basmati rice
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • hot sauce, to serve


  1. Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.

  2. Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

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Comments, questions and tips

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21st May, 2020
This went down brilliantly well with the whole family, particularly my son who can be a picky eater - knew I was onto a winner when he went back for a third helping. It's now become a regular in our house and is quick & easy to make particularly if using ready cooked pouch of rice as the recipe states.
10th Apr, 2020
Delicious and my 15 year old who normally avoids veg loved it. It calls for a pouch of cooked rice, I just cooked some brown rice before as only had dried rice
Mark OShea's picture
Mark OShea
6th Apr, 2020
Tried to cook this. Followed the recipe exactly & it turned out awful... Washed the rice and added it straight to the pan as the recipe states & the rice did not cook at all, it was still raw! I wasted a whole two good salmon fillets on this - I would strong advise against making this!!
Lesley Thomson
31st Mar, 2020
Tasty, healthy and easy. Great recipe.
2nd Mar, 2020
Recipe is wrong as Steve pointed out below six months ago. Please can somebody update the recipe to show that cooked rice is used.
Steve Morgan's picture
Steve Morgan
19th Aug, 2019
It could say to use cooked rice and a recipe for hot sauce would be useful, please advise if you have one?
1st Feb, 2019
Love this recipe as does my 2 year old. Really easy and all made in one pan. Win win!! It’s our new weekly dinner!
6th Sep, 2018
This was a very quick and easy meal to make. My teenage boys ate it, with no comment, but came back for more later.
24th Apr, 2018
Love this recipe! Great way to have salmon. So quick and easy and very tasty. Excellent midweek meal
17th May, 2017
Super quick and tasty for mid-week.


24th Sep, 2018
Do we need to cook the rice first? It doesn't say so but I can't see why you wouldn't. Help
goodfoodteam's picture
3rd Oct, 2018
Thanks for your question - yes, this recipe uses a 250g pack of cooked brown basmati rice but you can pre-cook your own.
lizziepurple's picture
28th Jun, 2020
I couldn’t find rice wine or sherry vinegar so I substituted apple cider vinegar which worked fine.
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