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Atlantic Salmon Fried Rice

Recipe courtesy of Great Australian Seafood

Serves 2 | 30 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.


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