I love fried rice, who doesn’t? Especially when it’s SO easy to dish up, and there’s always room to add on your favourite ingredients.

I had leftover Salmon fillets and because I didn’t want our cosy apartment to stink of fish (ventilation in our building is hopeless!) again, a thought to give the diced fillets a quick pan-frying and dunk it into the pot of fried rice to minimize the fishy aroma.

After 2 tries achieving the taste I wanted, attempt number 3 turned out perfect!

Serves 2-3

  • 2 salmon fillets, diced (bite size)
  • 2 tablespoon soy sauce
  • dashes of white flavoured pepper (optional)
  • 2 eggs, beaten
  • 1/2 head Broccoli, cut them into smaller florets
  • 1 red bell pepper, diced
  • 2 cups jasmine rice (follow packet’s instructions) or 1 day old cooked cold rice
  • 2 garlic cloves, chopped
  • 1/4 cup chicken or vegetable stock  (optional)
  • 1 medium onion, sliced (optional)
  • Vegetable oil


1. Cook rice. Set aside.

2. Place dice salmon fillets into a ziplock bag, add in soy sauce and dashes of pepper. Shake the bag until the fillets are well coated, set aside for 10-15 mins

3. Add 2 cups of water to saucepan on medium heat, once boiled, toss in broccoli for 2-3 mins. Drain and set aside.

4. Add oil to saucepan or wok, pour in eggs, quick fry for 1 minute, set aside.

5. Add 2 tablespoon oil to pot or large wok on medium heat, stir fry salmon fillets for 2-3 mins, dish up and set aside. Drain excess oil, toss in bell pepper, onion, garlic and fry for 1 minute. Add in cold rice or freshly cooked rice into the pot/wok, fry them altogether for 1 min. Add in cooked salmon, eggs, broccoli and mix it up for another 2 mins on medium heat.
Turn off heat and serve with spring onions as garnish (optional).

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