← All recipesTotal: 25 min
Ingredients
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Instructions
- Heat a large pan or wok and scramble the eggs. Remove to a plate.
- Stir-fry peas and spring onions for two minutes.
- Add cold rice and cook over high heat until hot.
- Fold in salmon and eggs, season with soy sauce and sesame oil.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Cooked rice and salmon turn into a fast one-pan meal.
- Vegetables add color and texture.
- It is a practical way to use cooked salmon and chilled leftover rice.
Tips for better results
- Cold, cooked rice fries more cleanly than freshly steamed rice.
- Have all ingredients ready before you start because the cooking is fast.
- Fold salmon in near the end so it stays in recognizable pieces.
What to serve with it
Serve with sliced cucumber, scallions, chili sauce or a squeeze of lime.
Storage
Cool leftovers promptly and refrigerate. Reheat until thoroughly hot before serving.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.