Healthy Salmon
Mushroom Fried Rice

Packed with quality protein and healthy fats, this salmon and mushroom fried rice is a delicious, guilt-free meal. Golden pan-seared salmon meets earthy mushrooms in a savory, perfectly balanced dish.

Ingredients

• 200 g salmon fillet
• 100 g white mushrooms
• 1/2 purple onion
• 1/2 carrot
• 2 cups cooked rice (preferably day-old)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• to taste salt
• to taste black pepper
• to taste green onions
• optional parsley

Instructions

1. 1Slice the mushrooms

   

   Place the fresh mushrooms on a wooden cutting board and slice them into uniform, thin pieces. These will add an earthy, savory flavor to the fried rice.

   Tip: Use a sharp knife to get clean slices without crushing the delicate mushroom caps.
2. 2Chop the vegetables

   

   Take the purple onion and carrot and chop them into small, even cubes. Having these vegetables prepped makes the stir-frying process much smoother.

   Tip: Uniformly sized vegetables ensure they all cook at the same rate.
3. 3Prepare the salmon

   

   Take the fresh salmon fillet and carefully cut it into small, bite-sized cubes. Uniform cubes help ensure even cooking throughout the dish.

   Tip: Pat the salmon dry with a paper towel before cutting to ensure the cubes hold their shape better.
4. 4Season the salmon

   

   Place the cubed salmon into a white bowl or dish. Add a drizzle of olive oil, a pinch of salt, and a sprinkle of black pepper, then toss gently to coat each piece evenly.

   Tip: Mixing the seasoning in the bowl avoids messy hands and ensures each cube is well-flavored.
5. 5Sear the salmon

   

   Heat a non-stick pan with a little oil over medium heat. Add the seasoned salmon cubes and sear them until the surfaces are beautifully browned. Once browned, remove them from the pan and set aside.

   Tip: Do not overcrowd the pan; searing in batches helps achieve a better crust.
6. 6Sauté the aromatics

   

   In the same pan used for the salmon, add a little more olive oil. Once hot, add the chopped purple onions and sauté until they are fragrant and translucent.

   Tip: Cooking onions in the leftover salmon oils adds extra depth to the flavor base.
7. 7Sauté the vegetables

   

   In the same pan used for the salmon, add a small amount of olive oil over medium heat. Add the sliced mushrooms and carrot cubes, stir-frying them steadily until they become soft and fragrant.

   Tip: Make sure to cook the vegetables until they are tender to provide a good texture contrast to the rice.
8. 8Add the rice

   

   Once the vegetables are softened, add the pre-cooked rice to the pan. Distribute the rice evenly among the mushrooms and carrots to ensure all ingredients are well combined.

   Tip: Using day-old chilled rice works best for fried rice as it separates more easily without becoming mushy.
9. 9Season the fried rice

   

   Add salt, a splash of soy sauce, and a dash of black pepper over the rice and vegetables. These seasonings will build the flavor base for the dish.

   Tip: Add the soy sauce around the edges of the pan so it sizzles slightly before hitting the rice, enhancing the savory flavor.
10. 10Combine the mixture

    

    Stir-fry the rice and vegetable mixture continuously, ensuring the seasonings are evenly distributed and the rice grains are well coated and thoroughly heated.

    Tip: Use a spatula to break up any large clumps of rice while tossing to keep the texture light.
11. 11Incorporate the salmon

    

    Gently fold the previously browned salmon cubes into the rice mixture. Toss everything together carefully so the salmon pieces remain intact and are evenly dispersed throughout the dish.

    Tip: Be gentle when mixing to keep the salmon cubes from breaking apart.

Storage & Reheating

Burn It Off

Frequently Asked Questions