Salmon fried rice with Thai nam jim jaew chili sauce
This salmon fried rice is easy to make and full of zesty, refreshing flavor. Pan sear salmon chunks to juicy and toss with crisp rice grains. Garnish with lime and Thai chili sauce for a healthy and delicious meal!
Servings: 4 servings
Ingredients
- 1 lb salmon filet center-cut, skinless boneless
- ½ tsp coarse sea salt
- ½ tsp garlic granule
- ½ tbsp sake Chinese shaoxing wine, or dry sherry optional
- 0.85 oz garlic cloves 4 large, minced
- 3 bulb scallion diced
- 1.5 tbsp fish sauce
- ⅔ tbsp brown sugar or to taste
- 1 tbsp avocado oil or any neutral flavored oil
- 3 large eggs
- 3 cup cooked rice
- 2 tbsp lime juice half of one whole, plus more for garnish
- Drizzle Nam jim jaew Thai chili dipping sauce, optional
Instructions
Salmon prep:
- Remove the salmon skin and slice it into equal-sized cubes, ¾ to 1 inch (2.54 cm) cubes. Transfer them to a large bowl, sprinkle over salt and garlic granules. Gently toss with sake, if using, to season evenly.
Aromatics and sauce:
- Finely mince the garlic and dice the scallion (separate white and green parts). In a mixing cup, stir well in fish sauce and sugar. Set them aside ready to use.
Sear the salmon:
- First side: Preheat a large non-stick pan until it feels hot, add the oil and pan sear the salmon in a single layer, undisturbed over medium-high heat, for about 2 minutes until the bottom is golden brown.
- Flip side: Using tongs, turn each cube to sear the other sides, cooking each for about 1-2 minutes. This ensures all sides are evenly cooked and have a nice sear. Avoid overcooking to keep it moist and tender.
- Transfer them out to set aside, leaving the oil behind. Keep the salmon warm in the oven drawer.
Saute aromatics:
- Use the remaining oil from frying the fish. Saute the garlic and white scallion parts over medium heat with a pinch of salt for 1 minute.
Add eggs and rice:
- Crack 3 eggs and quickly add them to the pan, using a wooden spatula to quickly break them apart. Then immediately add the rice. Turn heat up to medium-high. Keep sauteing, scoping, and tossing until the rice grains are crisp, about 4 minutes.
Season the rice:
- Once the rice grains are crisp, add in the sauce (fish sauce and brown sugar). Keep tossing and scooping the rice to incorporate.
Return salmon:
- Return the salmon to the pan. Season with 2 tbsp lime juice. Give a quick toss (scoop the rice from bottom up - toss the rice not smashing the salmon), then turn off the heat.
Taste and adjust:
- Taste the rice and season with more fish sauce, sugar, or a pinch of salt to taste. If serving with the Thai chili dipping sauce, aim on the slightly saltier side.
Serve:
- Transfer the salmon fried rice to a large serving plate. Garnish with green scallion parts. Serve with extra lime wedges on the side and nam jim jaew sauce, if using. Serve hot or warm.
Notes
- Using leftover cooked rice: if the rice grains clump together after refrigeration, use your hands gently to separate the rice grains before adding to the stir fry.
- Using leftover salmon: If you're using leftover salmon, you can skip the preparation and searing steps. Start by sautéing the aromatics in Step 4. After seasoning and crisping the rice (in Step 7), add the leftover salmon. Use a spatula to break it into pieces, sautéing until it reaches your desired doneness. Taste and adjust the seasoning as needed.
- Storage and reheat: Store the salmon and rice in an airtight container in the refrigerator and best use within 3 days. Reheat over stovetop until warmed through.
- Air frying the salmon cubes: To air fry, spray the air fryer basket, then place the salmon cubes in a single layer with some space between each piece. Air fry at 350°F (177°C) for 8 minutes—no need to flip them.
- Baking the salmon cubes: If baking, line a large sheet pan with parchment paper and arrange the salmon cubes with a little space between them. Bake at 400°F (200°C) on the top rack for 10-12 minutes.
- Sauteing aromatics and rice: If cooking the salmon in the air fryer or oven, you won’t have any leftover oil from frying the salmon. So, be sure to add 1 to 1.5 tbsp of oil to the sauté pan for cooking the aromatics and rice. This ensures your rice doesn’t stick and the aromatics cook properly.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 39g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 202mg | Sodium: 927mg | Potassium: 711mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg