Seared Salmon and Prawn Fried Rice

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5 from 1 vote

Seared Salmon and Prawn Fried Rice

Crispy pan-seared Salmon and Prawns served over a warm bed of fragrant Fried Rice.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch, Main, Seafood

Cuisine: Asian

Keyword: fried rice, Prawns, Seared Salmon, Seared Salmon and Prawn Fried Rice

Servings: serves

Author: Karina Carrel

Ingredients

For The Salmon and Prawns:

5.2 oz Atlantic salmon fillets x4 washed and pat dry with a paper towel
7 oz peeled and deveined prawns fresh, or frozen and thawed, washed and pat dry with a paper towel
1 tablespoon vegetable stock powder divided
1 tablespoon garlic powder divided
1 teaspoon sesame oil

For The Rice:

3 teaspoons sesame oil
2 large eggs lightly whisked
1 large brown onion finely chopped
1 clove garlic crushed
2 stems green onions halved, peeled and thinly sliced, divided
2 large carrots peeled and diced
2 cups pre-cooked long grain rice white or brown rice
1/2 cup frozen peas
1/2 cup sweet corn kernels drained
2 tablespoons soy sauce adjust to your tastes
2 tablespoons Chinese cooking wine or dry sherry
1 teaspoon (extra) sesame oil
finely sliced spring onion to serve

US - Metric

Instructions

Salmon and Prawns:

Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season.

Heat the sesame oil in a large nonstick pan (or wok) over medium – high heat.

When oil is hot and beginning to smoke, add the seasoned salmon.
Cook for 4-5 minutes on one side, or until golden and crispy on the outside and cooked half way up (or three-quarters) through the inside.

When cooking Salmon, a helpful way to know how it’s cooked on the inside without cutting a fillet open is to see the different shades of colour rising on the sides of each fillet while it’s pan-frying.

Turn fillets; reduce heat slightly and cook for a further 3-4 minutes more, or until cooked to your liking. Remove and transfer onto a plate.
Add the prawns and cook for about 2-3 minutes or until they change colour and turn pink. Take off the heat and remove from the pan.

Prepare Fried Rice:

In the same pan, heat 1 teaspoon of the Sesame oil until just starting to smoke.
Add in eggs and break up with your wooden spoon until they’re cooked through and slightly golden; remove, set aside, and keep warm.
Add the remaining oil to the same pan and heat it through. Add the onion, garlic, and green onions; fry while stirring until onions and garlic are translucent.
Add the carrot and cook for a further 2 minutes until golden.
Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas and corn.
Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns and (extra) sesame oil through the rice.

Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve. Sprinkle with remaining green onion slices.

Notes

Storage, Reheating, and Make Ahead

If you have leftovers, this dish keeps well, but you need to handle the seafood properly so it does not dry out when you warm it back up.

Storage: Pack any extra rice and seafood into an airtight container and keep it in the fridge for up to three days. I do not recommend freezing this once it is fully assembled, as the prawns can get quite rubbery when thawed.
Reheating: To reheat, toss everything back into a hot skillet with a tiny splash of water or soy sauce to loosen up the grains. If you use the microwave, heat it in short bursts and cover the bowl so the salmon stays moist.
Make Ahead: You can easily chop all your vegetables and cook the rice a day or two in advance. Having the cold rice ready in the fridge actually cuts down your cooking time significantly when you are ready to make dinner.

Happy cooking! Xx

Always use completely cold, day-old rice for this. If you try to use fresh, warm rice straight from a rice cooker, it will release too much moisture in the pan, clumping together and turning your dinner into a soggy mess instead of distinct grains.

Nutrition