Salmon Garlic Fried Rice with Vegetables
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What do you do with leftover salmon or fish? The day after I cooked salmon fillet, I made Salmon Garlic Fried Rice with Vegetables for brunch. To most Filipinos, no food should be thrown away, no matter what. I try to think of ways to serve leftovers again. My family did not notice the savory-sweet salmon chunks were from the previous dinner. They all dived into the fragrant, garlic-smelling fried rice with the salmon and vegetables.
It has happened frequently, we have that one chunk of cooked salmon, about a quarter of a pound laying on the serving platter. Everyone is stuffed from the meal and won’t touch it. Since I don’t want to throw it away I cook the Filipino sinangag (garlic rice) the very next day, also from rice leftovers. And I add chunks of the cooked salmon, vegetables, eggs and season it.
When I cook salmon, I use small fillets which cook fast for a weeknight meal or the family weekend. There are two kinds of salmon I find in the markets – wild salmon and farm-raised. Wild salmon comes from the Pacific waters. There is less supply in the supermarkets and sometimes are pricier.
Farm-raised salmon are plenty and cheaper and come from the Atlantic. They are lighter-colored in pink-orange hues. There have been environmental concerns about farm-raised salmon. I leave it up to my readers and friends to make the right choices in buying food that work for their family’s needs.
Meanwhile, a quick stir-fry of the cooked salmon, the refrigerated rice and steamed vegetables was all it took for me to come up with this vibrant, delectable dish. This is why there are hardly any leftovers at our home.
Salmon Garlic Fried Rice
- Large skillet or wok : 12 to 14 inches in diameter
- 4 Tablespoons vegetable oil divided, use 2 Tablespoons to scramble eggs; rest for stir-fred rice
- 2 whole eggs, beaten
- 2 cloves garlic peeled, minced
- 1 whole medium-sized white or yellow onion chopped or sliced
- 200 grams cooked salmon fillet sliced in chunks
- 1 Tablespoon toyo (soy sauce)
- 2 teaspoons calamansi juice (Filipino lime) or use lemons
- 1 cup steamed green beans sliced into 2-inch pieces
- 1 cup steamed sliced carrots
- 1/2 cup fresh cherry tomatoes sliced in halves
- 3 cups cooked white rice 1 to 2 days old, must have been refrigerated
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- lemon slices from half a lemon for garnish
- 2 stalks scallions sliced, for garnish
- In a large skillet or wok, over medium-high heat, add the 2 Tablespoons vegetable oil. After 1 to 2 minutes, when oil is hot, pour the beaten eggs.Grab the handle of the skillet and whirl the pan around. Use a turner to scramble the eggs. When eggs are cooked after about 5 to 6 minutes, remove from the skillet. Transfer to a plate. Slice into small squares, about 1/2 inches. Set aside.
- Using the same skillet at the same temperature, add the rest of the vegetable oil. Saute the garlic and onions for 1 minute. Add the cooked salmon chunks. Pour the toyo (soy sauce) and calamansi juice. Mix gently.Add the steamed vegetables. Mix in the cooked rice. Incorporate well with the ingredients so that the garlic-onion and soy sauce flavors coat the rice grains. Add the tomatoes. Season with salt and black pepper. Return the scrambled eggs on top.Serve warm. Garnish with lemon slices and chopped scallions.
- For best results, cook this dish the day after the salmon was cooked. Do not wait longer than a day or the salmon will not taste as fresh anymore.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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