Wild Salmon Fried Rice

This quick fried rice showcases wild Alaskan salmon's rich flavor while delivering complete protein and heart-healthy omega-3 fatty acids in under 20 minutes. Whether you're using leftover salmon or quickly pan-seared fresh fillets, this recipe transforms simple ingredients into a restaurant-quality meal that comes together faster than takeout.

Ingredients

• 10 oz wild Alaskan salmon fillet, cooked and flaked
• 3 cups cooked rice (day-old, cold preferred)
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 3 green onions, chopped
• 3 cloves garlic, minced
• 2 eggs, beaten
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 2 tbsp neutral oil
• Sesame seeds and chili flakes to taste

Instructions

1. Prep the salmon: If using raw salmon, heat 1 tbsp oil in a large wok or skillet over medium-high heat. Pan-sear the salmon fillet skin-side up for 4 minutes, then flip and cook until opaque (3-4 minutes internal temp 145°F). Cool and flake into bite-sized pieces.
2. Start the stir-fry: Add remaining 1 tbsp oil to the wok over high heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Add vegetables: Toss in frozen vegetables and cook for 2 minutes, stirring constantly.
4. Scramble eggs: Push vegetables to the side, pour beaten eggs into the center. Scramble until just set (about 1 minute), then mix with vegetables.
5. Add rice: Break up cold rice and add to the wok. Stir-fry for 3-4 minutes until rice is heated through and grains are separated.
6. Finish: Add flaked salmon, soy sauce, and sesame oil. Toss gently for 1 minute. Remove from heat and fold in green onions.
7. Serve: Divide among bowls and top with sesame seeds and chili flakes.