Smoked salmon fried rice

    35 min

    This is an extremely simple, yet delicious dish, made by stir-frying freshly cooked rice, onions, smoked salmon, peas and scrambled eggs. You can also use leftover cold rice for this recipe.

    47 people made this

    Serves: 6 

    • 1.5 litres water
    • 570g uncooked long grain white rice
    • 3 tablespoons cooking oil, divided
    • 2 eggs, beaten
    • 1/2 onion, finely chopped
    • 1 spring onion, chopped
    • 115g smoked salmon, chopped
    • 75g frozen peas
    • salt and freshly ground pepper, to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Pour the water into a saucepan, add the rice and bring to the boil. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
    2. Meanwhile, place 2 tablespoons of cooking oil into a large frying pan and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan and set aside.
    3. Using the same frying pan, add the remaining 1 tablespoon oil and heat over medium heat. Stir in the onion and spring 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (27)


    Easy peasy to do and the children loved it, even the one who doesn't like salmon  -  14 May 2014


    My husband loves smoked salmon and this dish is a winner. We use about 3 times the salmon and 2 times the peas so the dish isn't mostly rice like the recipe calls for.  -  28 Jul 2008  (Review from Allrecipes US | Canada)


    This was good. The only thing that I would suggest is to use a little more smoked salmon. I didn't use any salt, since I thought that the salmon was salty enough.  -  13 Jan 2008  (Review from Allrecipes US | Canada)