Mom's Smoked Salmon Fried Rice

Mom's Smoked Salmon Fried Rice

A hearty, home-style fried rice that combines the comforting flavors of Asian family cooking with the luxurious smokiness of salmon. Lightly smoky, slightly sweet, savory, and deeply satisfying.

🟩 WHY THIS RECIPE IS SPECIAL (HIGH VALUE)

✔ Perfect for leftover smoked salmon
✔ Uses Mom’s traditional fried rice technique—simple, clean, flavorful
✔ Light seasoning so the smoked salmon shines
✔ Balanced with aromatics, eggs, and fresh vegetables
✔ Works with store-bought or homemade smoked salmon
✔ Ready in 15 minutes once ingredients are prepped
✔ Ideal for breakfast, lunch, or dinner

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🟩 INGREDIENTS

Main Ingredients

• 1.5 cups flaked smoked salmon (hot-smoked preferred)

• 4 cups cooked jasmine rice (cold, day-old)

• 2–3 large eggs, beaten

• 3 tbsp neutral oil (peanut, canola, or avocado)

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 cup peas and carrots (fresh or frozen)

• 1/2 cup scallions, chopped

• Optional: 1 cup bean sprouts for crunch

Mom’s Simple Fried Rice Seasoning

(Balanced to keep the salmon flavor dominant)

• 1 tbsp soy sauce

• 1 tsp oyster sauce (adds umami)

• 1 tsp fish sauce (optional but very flavorful)

• 1 tsp sesame oil

• 1/2–1 tsp sugar

• White pepper to taste

Finishing & Garnish

• Extra scallions

• Toasted sesame seeds

• Chili crisp or sambal (optional)

• Fresh lime wedge (highly recommended)

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🟩 PRO TIPS FOR MOM-STYLE SUCCESS

⭐ 1. Use cold rice only

Keeps grains separate—warm rice becomes mushy.

⭐ 2. Cook eggs first

Remove them so they stay soft and fluffy.

⭐ 3. Don’t overcook smoked salmon

Only warm it—this keeps it tender, not dry.

⭐ 4. Add seasoning lightly

Smoked salmon is salty; fried rice should remain balanced.

⭐ 5. Keep heat HIGH

This builds the signature “wok hei” aroma.

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🟩 HOW TO MAKE MOM’S SMOKED SALMON FRIED RIS

🔹 STEP 1 — Prepare the Smoked Salmon

Flake smoked salmon into medium pieces.
Remove any pin bones or skin fragments.

Tip: Leave some chunks larger—they give texture.

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🔹 STEP 2 — Scramble the Eggs

Heat 1 tbsp oil in a wok or skillet.
Add beaten eggs.
Gently scramble until barely set.
Transfer to a bowl.

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🔹 STEP 3 — Build the Aromatic Base

Add 1 tbsp oil to the pan.
Stir-fry:

• onions (1 minute)

• garlic + ginger (30 seconds)

Your kitchen should smell incredible.

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🔹 STEP 4 — Add Vegetables

Pour in peas and carrots.
Stir-fry until hot and slightly caramelized (1–2 minutes).

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🔹 STEP 5 — Add the Rice

Turn heat up to high.
Add cold rice and smash it down into the wok.
Let it sear without stirring for 20–30 seconds.
Then toss.

Repeat sear → toss cycle 2–3 times
for authentic fried rice texture.

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🔹 STEP 6 — Add Mom’s Seasoning

Drizzle seasoning mixture around the sides of the wok (not on top).
Let it sizzle and coat the rice evenly.

Toss and stir vigorously.

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🔹 STEP 7 — Add Eggs + Smoked Salmon

Add the scrambled eggs back.
Add the smoked salmon gently—
Fold, don’t mash.

Warm through for 30–45 seconds.

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🔹 STEP 8 — Finish

Turn off heat.
Add scallions + sesame oil.
Toss gently.

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🟩 SERVE WITH…

• Lime wedges (brightens the smoky flavor)

• Toasted sesame seeds

• Chili crisp or sambal

• Pickled ginger or Japanese pickles

• Cucumber salad

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🟩 FLAVOR VARIATIONS (HIGH VALUE)

🔥 Ginger–Garlic Mom Version

Add extra ginger + white pepper.
More aromatic and healing-style.

🍋 Lemon-Herb Smoked Salmon Fried Rice

Add:

• Lemon zest

• Fresh dill or parsley

• Extra peas
  Perfect for brunch.

🌶️ Spicy Indonesian-Inspired Version

Add:

• Sambal oelek

• Fried shallots

• Sweet soy sauce (kecap manis)

🍄 Japanese-Style Version

Add:

• Shiitake mushrooms

• Butter

• Nori strips

• Optional dash of mirin

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🟩 MAKE-AHEAD & STORAGE

• Keeps 3–4 days in the fridge

• Reheat in a skillet for best texture

• Add fresh scallions after reheating

OTHER RECIPES

Ingredients

• 6 cups water 
• 3 cups long grain white rice, uncooked 
• 3 tablespoons cooking oil, 
• divided 2 eggs, beaten 
• 1/2 onion, finely chopped 
• 1 green onion, chopped 
• 4 ounces smoked salmon, chopped 
• 1/2 cup frozen peas salt and 
• freshly ground pepper, to taste

Directions

Pour the water into a saucepan, add the rice, and bring to a boil. 

Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. 

Set aside.

Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. 

Remove eggs from the pan, and set aside.

Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. 

Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. 

Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. 

Cook and stir rice mixture until heated through. 

Season to taste with salt and pepper. Enjoy !

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