UK £4 Perfect Salmon Fried Rice (Not Fishy, Not Dry)
Perfect salmon fried rice that's not fishy and not dry—tender salmon, fluffy rice, budget-friendly at just £4!
Watch Me Make It
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Ingredients
- ✓ 2 pcs salmon fillets
- ✓ 1 pc egg
- ✓ 1 bowl cooked rice
- ✓ 1/4 pc onion
- ✓ 3-4 pcs button mushrooms
- ✓ to taste spring onion
- ✓ to taste salt
- ✓ to taste sugar
- ✓ to taste white pepper
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Instructions
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Pat the salmon fillets dry and lightly season with salt and white pepper. Heat a pan over medium heat with a small drizzle of oil. Sear the salmon skin-side down first, cooking until just done and lightly golden. Remove from the pan and gently flake into large chunks, discarding the skin if desired.
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In the same pan, add diced onion and sliced button mushrooms. Stir-fry over medium-high heat until softened and lightly caramelized, allowing excess moisture to evaporate.
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Add the cold cooked rice to the pan. Break up any clumps with a spatula and stir-fry over high heat until the grains are separated and heated through.
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Push the rice to one side of the pan. Pour the beaten egg from slightly above the pan to create light, airy strands. Let it set briefly, then toss it through the rice.
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Return the flaked salmon to the pan. Season lightly with salt, a pinch of sugar, and white pepper. Toss gently to combine without breaking the salmon too much.
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Finish with chopped spring onions and serve immediately while hot and fluffy.
💡 Chef's Tips
- Always use cold, day-old rice for the best texture and distinct grains.
- Patting the salmon dry minimizes excess moisture and prevents a fishy aroma.
- Cook the salmon just until done to keep it tender and moist.
- Season lightly—the natural richness of salmon should remain the highlight.
- High heat and quick tossing ensure fluffy, non-greasy fried rice.