Garlic Butter Smoked Salmon Fried Rice

I’m always looking for ways to turn pantry staples into an easy meal, and this garlic butter smoked salmon fried rice does exactly that. Two tins of Fishwife smoked salmon, leftover jasmine rice, plenty of garlic, eggs, and a few simple seasonings become a savory, buttery meal in about 15 minutes. All the flavor with a little less labor!

Why canned smoked salmon?

I use Fishwife smoked salmon for this recipe. It’s already cooked, easy to keep on hand, and adds a little smoky flavor to fried rice without another pan or extra prep. I also love it in ochazuke. Add the salmon near the end so the flakes stay intact and only warm through.

What makes this fried rice work?

Fresh garlic and a little garlic powder add different layers of garlic flavor. Oyster sauce, soy sauce, and a little MSG make a simple savory seasoning, while butter adds richness. I cook the white parts of the scallions with the onions, then add the greens near the end so they soften just a little.

Tips for the best smoked salmon fried rice

Use leftover jasmine rice

Day-old rice is drier and separates more easily in the pan. If using fresh rice, spread it out to cool first, and refrigerate it promptly rather than leaving it at room temperature.

Don’t overcook the garlic

There’s no need to prepare a separate crispy garlic topping for this weeknight recipe. Add garlic after the onions begin to soften and cook just until fragrant.

Fold in the salmon last

Canned smoked salmon is already cooked. Gently stir it in with the butter and green onion tops and warm briefly so the salmon doesn’t turn dry or fall apart.

Taste before adding extra salt

Saltiness varies between canned salmon brands. The oyster sauce and soy sauce provide plenty of seasoning, so taste the finished dish before adding anything else.

Garlic Butter Smoked Salmon Fried Rice Recipe

Prep: 5 minutes   Cook: 10–12 minutes   Serves: 2

Ingredients

– 3 cups cooked jasmine rice, preferably day-old
– 2 tins (3.7 oz each) Fishwife smoked salmon, drained and flaked
– 6 cloves garlic, minced
– 1/4 medium onion, diced
– 3 green onions, sliced, whites and greens separated
– 2 large eggs
– 1 tbsp unsalted butter
– 1 tbsp neutral oil, plus more as needed

Seasoning sauce

– 1 tbsp oyster sauce
– 2 tsp soy sauce
– 1/2 tsp garlic powder
– 1/4 tsp MSG, optional
– White pepper to taste

Instructions

1. Mix the oyster sauce, soy sauce, garlic powder, MSG, and white pepper in a small bowl.
2. Heat oil in a wok or large skillet over medium heat. Cook diced onion and scallion whites for about 1 minute. Add garlic and sauté another 30–60 seconds until fragrant.
3. Push the aromatics to one side and scramble in the eggs until just set.
4. Increase heat to medium-high. Add jasmine rice and break up clumps. Stir-fry for 2–3 minutes.
5. Pour over the seasoning sauce and toss until distributed.
6. Gently fold in the smoked salmon, butter, and scallion greens. Cook 30–60 seconds until warmed through and slightly softened. Taste and serve.

Can I use regular canned salmon?

Absolutely. Regular canned salmon has a milder flavor, so taste and adjust the seasoning after stirring it into the rice. Fresh cooked salmon also works.

What to serve with it

This is a meal on its own, or serve it with cucumbers, a simple salad, or sautéed vegetables. A little fresh lemon is optional if you’d like some brightness.

Final thoughts

This is the kind of quick meal I love: simple ingredients, tons of flavor, and minimal work. All the flavor with a little less labor!