Salmon Fried Rice is satisfying and a great way to use up leftovers. Stir-fry cold cooked rice and sliced shiitake mushrooms with ginger, garlic and green onions before tossing with leftover salmon and soy sauce. Serves 4 (main dishes) or about 8 as a side.

Salmon Fried Rice > all other Fried Rice.

There I said it.

I could eat this salmon fried rice every single day and never get tired of it. And I basically did only that for 2 weeks while I tested this dish. What I learned, is that there’s something magical about tender flaky salmon mingling with earthy shiitake mushrooms, with bright ginger and garlic aromatics and tossing it with soy sauce gives it that special something.

For the salmon, you can truly use any leftover salmon you have. However, this salmon recipe is unfussy enough that if you don’t have any leftover salmon in your fridge, you could easily whip this up to use in this fried rice recipe.

Prepare to fall in love.

To cook this Salmon Fried Rice Set out:

toasted sesame oil
green onions
garlic
ginger
shiitake mushrooms
cold leftover rice
low-sodium soy sauce
dark soy sauce
eggs
cooked salmon
sriracha (for serving)

In a large wok or chefs pan, add 2 teaspoons toasted sesame oil and heat over medium-high to high heat.

Add in the light parts from 4 green onions, 2 teaspoons grated fresh ginger and 1 large clove garlic that’s been grated.

Did you know when grating fresh ginger, you don’t have to remove the skin? Simply wash the fresh ginger root, pat dry and grate on a microplane. After learning this tip, I will not do it any other way. It makes grating fresh ginger far more easier and less time consuming.

Stir and cook 2 minutes.

Next add in 4 to 5 ounces sliced shiitake mushrooms.

Stir fry for 2 minutes or until glossy and softened slightly.

Then add in 3 cups cold, leftover cooked rice.

Pour in 1/4 cup low-sodium soy sauce. You can substitute this with low-sodium tamari if gluten free.

Then add in 1 tablespoon dark soy sauce (linked in recipe printable). This deepens the color of the fried rice and adds more depth of flavor. If gluten free, simply add another tablespoon of tamari. The color will be lighter but the flavor should be comparable.

Stir to combine and cook 2 minutes.

Scoot the rice to one side of the pan.

Crack in 2 large eggs.

And quickly scramble them with your spatula. Incorporate the egg with the rice once cooked and stir-fry another minute.

Add in 8 to 10 ounces of cooked salmon (skin removed).

And break up the filets with your spatula.

Toss to combine and heat through.

It’s truly simply that simple. Serve sprinkled with the remaining dark parts from the green onions.

I like to top my bowl of salmon fried rice with sriracha and a drizzle of light soy sauce.