Salmon Fried Rice with Shrimp and Mixed Vegetables

Instructions

Step 1. Pat the salmon fillets dry and season both sides with garlic powder, paprika, salt, and black pepper.

Step 2. Heat olive oil in a skillet over medium-high heat. Cook the salmon for 4–5 minutes per side until golden brown and cooked through. Set aside.

Step 3. In the same skillet, heat the vegetable oil and sauté the shrimp for 2–3 minutes until pink and opaque. Remove and set aside.

Step 4. Add the beaten eggs to the skillet and scramble until just set. Transfer to a plate.

Step 5. Add the sesame oil and minced garlic to the skillet. Cook for 30 seconds until fragrant.

Step 6. Stir in the peas and carrots and cook for 2 minutes.

Step 7. Add the chilled rice and stir-fry for 3–4 minutes, breaking up any clumps.

Step 8. Return the shrimp and scrambled eggs to the skillet. Add the soy sauce and black pepper, stirring until everything is evenly coated and heated through.

Step 9. In a separate skillet, heat olive oil and sauté the broccoli, red bell pepper, and yellow bell pepper for 4–5 minutes until tender-crisp.

Step 10. Stir the sliced green onions into the fried rice.

Step 11. Divide the fried rice among serving plates and arrange the sautéed vegetables alongside.

Step 12. Top with the salmon fillets, garnish with parsley or green onions, and serve immediately.

Storage and Reheating Tips

Store leftover salmon, fried rice, and vegetables in separate airtight containers in the refrigerator for up to 3 days.

Reheat the fried rice in a skillet over medium heat with a splash of water to restore moisture.

Warm the salmon gently in a 300°F (150°C) oven for 8–10 minutes to prevent it from drying out.

Vegetables can be reheated in a skillet or microwave until warmed through.

For best quality, consume seafood leftovers within 2–3 days.