Salmon Fried Rice with Carrots and Cabbage


Phoebe Lapine prefers to use wild salmon in all of her recipes. This fried rice is a great use for previously cooked fillets. Slideshow:  Fabulous Salmon Recipes 

Salmon Fried Rice with Carrots and Cabbage
Photo: © Phoebe Lapine
Total Time:
30 mins
4 to 6


  • 2 tablespoons vegetable oil

  • 1/2 pound skinless salmon, preferably wild sockeye

  • Salt

  • Freshly ground pepper

  • 1 small yellow onion, cut into 1/4-inch dice

  • 1 cup julienned carrots (about 1/3 pound)

  • 4 cups shredded Napa or Savoy cabbage

  • 2 garlic cloves, minced

  • 2 tablespoons minced peeled fresh ginger

  • 4 cups cooked long-grain white rice (see Note)

  • 4 large eggs, lightly beaten

  • 2 tablespoons soy sauce

  • Juice of 1 lemon

  • 2 scallions, thinly sliced


  1. In a nonstick wok or large skillet, heat the oil. Season the fish with salt and pepper. Add the salmon and cook over moderately high heat, turning once, until opaque throughout, about 3 minutes per side. Transfer the salmon to a plate.

  2. Add the remaining oil to the pan along with the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger, and stir-fry until fragrant, about 1 minute. Add the rice, and stir-fry until heated through and beginning to brown, about 3 minutes.

  3. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss fried rice with the eggs. Add the salmon and stir-fry for 1 minute. Remove the pan from the heat and add the soy sauce and lemon juice. Garnish the fried rice with the scallions and serve in bowls.


In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.

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