Atlantic Salmon Fried Rice

Recipe courtesy of Great Australian Seafood

Serves: 2 | Prep time: 10 minutes | Cook time: 20 minutes


  • 150g Tassal hot smoked salmon, broken into small chunks
  • 1 tbsp rice wine vinegar
  • 1 tsp brown sugar
  • 2 tbsp soy sauce
  • 3 eggs, beaten
  • 2 tbsp peanut oil
  • ½ onion finely diced
  • 5cm piece fresh ginger, grated
  • 2 cloves garlic crushed
  • 1 red pepper, diced
  • 2 cups cooked rice (rice needs to be cooked the day prior)
  • 1/2 cup frozen peas
  • 2 green onions, finely sliced and extra for garnish
  • Coriander sprigs or parsley for garnish


  1. Combine rice wine, brown sugar and soy sauce in a small bowl and set aside.
  2. Heat ½ tablespoon peanut oil in a wok or skillet over medium heat and spread eggs in a thin layer. Cook for 1-2 minutes on each side. Remove from heat and allow to cool. Roll up and slice into thin strips.
  3. Add the rest of the peanut oil to the wok/skillet. Sauté the onion for 1-2 minutes. Add ginger, garlic, red pepper cook for another 2 minutes.
  4. Stir in the rice, green onions and peas and cook for 2 more minutes.
  5. Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through.
  6. Serve scattered with herbs and shredded green onions.