Salmon Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cold cooked rice stir-fried with shiitake mushrooms, ginger, garlic, and green onions, then tossed with salmon and soy sauce. Quick, savory, and satisfying. A great way to use leftovers for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh ginger (grated (see notes1))
- 1 large garlic clove (grated)
- 4 whole green onions (sliced, light and dark parts divided)
- 4 ounces shiitake mushrooms (sliced)
- 3 cups cold leftover rice
- 1/4 cup low-sodium soy sauce (plus more for serving (see notes2))
- 1 tablespoon dark soy sauce
- 2 large eggs
- 10 ounces leftover cooked salmon
- sriracha (for serving)
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 813mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.