Salmon Fried Rice and Veg: Recipe

Sustainable salmon fried rice seafood recipe from Gills Gills Gills

Salmon fried rice is a great dish to use up vegetables that you have lying around at the bottom of the fridge, and you can just throw in what you need to use up. Using the egg gives this dish that take-away feel but is much better for you. We love this as a midweek meal as it comes together in less that 10 minutes and is full of flavour. There is something so comforting about a big bowl of tasty food and this definitely hits the spot. 

If you haven’t got sriracha at home you can use fresh chilli or another hot sauce, although we’d definitely suggest getting your hands on a bottle.

Grab your ingredients, throw it all together in a wok and settle down on the sofa.


Timings: 10 minutes (if using cooked and cooled leftover rice)

Ingredients: (serves 2)

  • 1 salmon fillet
  • 200g cooked and cooled brown rice
  • Handful of kale
  • 2 eggs
  • Sesame oil
  • Purple sprouting broccoli
  • Handful of kale
  • Sriracha
  • 1 clove of garlic
  • Soy sauce
  • Small thumb of ginger finely grated


  1. Start off by poaching the salmon fillet for around 6 minutes in salted water
  2. In a wok stir fry the broccoli, and add the garlic and ginger and cook for 3-4 minutes until the broccoli is starting to soften. Add the kale and cook for another minute.
  3. Add the rice and stir to warm through. When piping hot push the mixture to one side and crack in the two eggs. Immediately start stirring the eggs, incorporating bits of the rice each time. Once the rice is covered take off the heat and add a splash of soy sauce and a squeeze of sriracha.
  4. Serve with some more sriracha if you can handle it!

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