Seared Salmon and Prawn Fried Rice Recipe

Seared Salmon and Prawn Fried Rice Recipe

How To Make Seared Salmon and Prawn Fried Rice Recipe

Turn your regular rice into a filling and delicious fried rice with this recipe. Serve it with pan-seared salmon and prawns for a meatier dish.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 5ozAtlantic salmon fillets washed and pat dry with a paper towel
  • 7ozprawns peeled and deveined, fresh or frozen, and thawed, washed and pat dry with a paper towel
  • 1Tbspvegetable stock powder divided
  • 1Tbspgarlic powder divided
  • 1tspsesame oil
  • 3tspsesame oil
  • 2eggslightly whisked
  • 1onionfinely chopped
  • 1garlic crushed
  • 2onions halved, peeled and thinly sliced, divided
  • 2carrotspeeled and diced
  • 2cupslong grain rice pre-cooked, white or brown rice
  • ½cup peasfrozen
  • ½cupsweet corn kernels drained
  • 3Tbspsoy sauce adjust to your taste
  • 2TbspChinese cooking wine or dry sherry or cooking wine
  • 1tspsesame oilextra
  • spring onion finely sliced, to serve


Salmon and Prawns:

  1. 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.

  2. When the oil is hot and beginning to smoke, add the seasoned salmon. Cook for 4 to 5 minutes on one side, or until golden and crispy on the outside and cooked halfway up through the inside.

  3. Turn fillets; reduce heat slightly and cook for a further 3 to 4 minutes more, or until cooked to your liking. Remove and transfer onto a plate.

  4. Add the prawns and cook for about 2 to 3 minutes or until they change color and turn pink. Take off heat and remove it from the pan.

Prepare Fried Rice:

  1. 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.

  2. 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.

  3. Add the carrot and cook for a further 2 minutes until golden.

  4. Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas, and corn.

  5. Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns, and sesame oil through the rice.

  6. Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve.

  7. Sprinkle with remaining green onion slices.


  • Calories: 906.18kcal
  • Fat: 16.40g
  • Saturated Fat: 3.23g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.12g
  • Polyunsaturated Fat: 5.47g
  • Carbohydrates: 148.47g
  • Fiber: 15.15g
  • Sugar: 18.85g
  • Protein: 39.36g
  • Cholesterol: 161.98mg
  • Sodium: 1082.13mg
  • Calcium: 160.37mg
  • Potassium: 1409.92mg
  • Iron: 4.75mg
  • Vitamin A: 388.01µg
  • Vitamin C: 70.03mg
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