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+ servings

Leftover Fried Rice Recipe

Leftover salmon fried rice is incredible versatile 15-minute dinner for busy weeknights! Swap any vegetables you have on hand.


  • 1 tablespoon olive or vegetable oil
  • 2 eggs
  • 3 cups leftover cooked rice, Note 1
  • 2 garlic cloves, pressed or grated
  • 1/2 cup chopped bell peppers, Note 2
  • 1 cup chopped sugar snap peas
  • 2 tablespoons soy sauce
  • 2-3 teaspoons sesame oil
  • ½ lb leftover salmon, flaked


  • Heat a large (12-inch) non-stick skillet, or wok, over medium high heat. Add olive oil.
  • Once oil is shimmering, add add eggs and scramble quickly until mostly cooked.
  • Add cooked cold rice and cook for 2-3 minutes, stirring frequently.
  • Stir in garlic, and then add vegetables. Cook for a minute or so.
  • Then stir in the soy sauce and sesame oil.
  • And finally add salmon. Mix and cook until salmon is heated though. Serve immediately.


Note 1: Make sure to use 3 cups of cooked cold rice, preferably long grain rice, like jasmine rice. Leftover cooked rice is best for fried rice, because it has less moisture.
Note 2: I've also used sweet peppers instead of bell peppers. You can actually use any kind of vegetable you have on hand. 

Nutrition Information

Calories: 292kcal, Carbohydrates: 40g, Protein: 14g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 75mg, Sodium: 376mg, Potassium: 330mg, Fiber: 1g, Sugar: 1g, Vitamin A: 661IU, Vitamin C: 26mg, Calcium: 35mg, Iron: 1mg
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