Seared Salmon and Prawn Rice

Pan-seared Salmon and Prawns served over a warm bed of Chinese fragrant Fried Rice.

The best way to revamp any leftover rice is to fry it up into a completely new meal. I did not want ordinary fried rice, though. When looking for standout salmon and prawn recipes, searing the seafood with a great crust and serving it over a warm bed of Chinese fragrant rice is hard to beat.

What Makes This Recipe So Good

Whenever I order Chinese takeout (or Japanese), a side of fried rice is mandatory. It is a staple in my house, like a cardinal rule that cannot be broken. But making it at home gives you a highly versatile, simple prawn rice recipe that feels special without being overly complicated.

Having the pans running hot and cooking the seafood fast builds an incredible flavor base in the skillet before the rice even goes in. Tossing cold rice into that same pan means every grain absorbs the garlic, soy sauce, and sesame oil left behind by the salmon and prawns.

And it’s one of the only ways to get my kids eating peas and corn without any complaints. Because who doesn’t love fried rice? It completely transforms basic ingredients into a meal that is both satisfying and easy to make, whether you are using leftover rice or starting fresh.

Ingredients Salmon and Prawn Rice

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• Salmon Fillets: I use fresh Atlantic salmon, but thawed frozen fillets work just fine. The trick is to wash them and pat them completely dry with a paper towel before they hit the heat. If they carry extra moisture, they will steam in the pan instead of getting a proper sear. I have tried making this with flaky white fish, but salmon holds its shape much better when tossed with the rice.
• Prawns: Raw prawns add a great natural sweetness that balances the salmon. You can use fresh or frozen, but definitely avoid pre-cooked prawns. I tried tossing pre-cooked ones in once to save time, and they turned completely rubbery in the hot skillet. If you cannot find prawns, you can just double the amount of salmon.
• Sesame Oil: This is what gives the rice that authentic takeout flavor and aroma. I use a drizzle of toasted sesame oil to finish the dish rather than cooking with it from the start, since it burns fast under high heat. If you have an allergy, you can leave it out or add a drop of peanut oil, but I highly recommend keeping the sesame oil if you can.
• Soy Sauce & Chinese Cooking Wine (Shaoxing): These two liquids build the deep background flavor in the rice. Regular soy sauce works best, but you can easily swap it for low-sodium soy sauce or tamari. The Chinese cooking wine is brilliant for cutting through the seafood. If you do not have any in the cupboard, dry sherry is the exact substitute I use. I do not recommend swapping it with rice vinegar, as it makes the whole pan far too acidic.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Salmon and Prawn Rice

This recipe moves fast, so I always make sure my vegetables are chopped and my cold rice is ready before turning on the stove. I start by rubbing the salmon and prawns with stock powder and garlic powder.

I heat a splash of oil in a large pan over medium-high heat until it starts smoking.

• I drop the salmon in and leave it completely untouched for four to five minutes to build a solid crust. Once the heat cooks the sides halfway up, I flip the fillets and let them finish for another three minutes, then move them to a plate.
• I throw the prawns into the exact same hot pan. They only need two to three minutes to turn pink before I pull them off the heat.

Do not wipe the skillet clean. I use those leftover juices and a little more oil to quickly scramble the eggs, then scrape them out. Next, I fry the diced onion, garlic, and green onions just until translucent, tossing the carrots in for another two minutes.

• I pour the soy sauce and Chinese cooking wine directly into the pan, followed immediately by the cold rice, peas, and corn.
• I stir-fry everything together until the rice absorbs the liquids and is completely heated through.

To finish, I take the pan off the heat and stir the eggs, prawns, and a drizzle of sesame oil into the rice. I divide it into bowls, flaking the salmon over the top with fresh green onions.

What To Serve With It

If you want to shake things up with some sides, a fresh avocado greek salad gives a clean, sharp contrast to the seafood. On cooler nights, a hot bowl of roasted tomato basil soup is great to have on the table right next to the skillet. For dessert, I like to keep the rice theme going and finish the night with a warm bowl of cinnamon raisin rice pudding.

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