Garlic & Ginger Egg Fried Rice with Soy-Glazed Salmon
Serves 2
20 Minutes
Garlic & Ginger Egg Fried Rice with Soy-Glazed Salmon
This garlic & ginger egg fried rice with soy-glazed salmon is comfort food done properly. Flaky salmon fillets are pan-seared until perfectly golden, then brushed with a sticky soy glaze that brings just the right balance of savoury and sweet. Served over fragrant fried rice tossed with garlic, fresh ginger and softly scrambled egg, it’s a fast, flavour-packed dish that feels far more indulgent than the effort involved. Ready in just 20 minutes, it’s ideal for busy weeknights when you want something satisfying, nourishing and full of bold, take-away-style flavour — without the take-away. Perfect as a standalone dinner or finished with spring onions, sesame seeds and a drizzle of chilli oil for extra punch.
Ingredients
- 2–3 salmon portions
- 1 tbsp vegetable or sunflower oil
- 1 tbsp soy sauce
- Black pepper, to season
- 1 tbsp vegetable or sunflower oil
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, grated
- 2 spring onions, sliced (white and green separated)
- 2 large eggs, lightly beaten
- 250 g cooked rice (cold rice works best)
- 100 g frozen peas
- 1–2 tbsp soy sauce
- 1 tsp sesame oil
- Chilli flakes or fresh chilli
- A squeeze of lime
- Sesame seeds
Cooking Intructions
- 1. Cook the salmon Heat the oil in a non-stick frying pan over medium-high heat. Season the salmon lightly with black pepper. Cook skin-side down (if using skin-on) for 3–4 minutes until crisp, then turn and cook for a further 1–2 minutes until just cooked through. Drizzle over the soy sauce in the final 30 seconds to glaze. Remove from the pan and set aside to rest.
- 2. 2. Build the fried rice base In a large frying pan or wok, heat the oil over medium heat. Add the garlic, ginger and the white parts of the spring onions. Cook for 30–60 seconds until fragrant.
- 3.. 3. Scramble the eggs Push everything to one side of the pan, pour in the beaten eggs and gently scramble until just set.
- 4. Add the rice Add the cooked rice and frozen peas, breaking up any clumps. Stir well and cook for 2–3 minutes until heated through.
- 5. Season Add the soy sauce and sesame oil, tossing everything together until evenly coated and glossy.
- 6.. Serve Divide the fried rice between bowls. Top with the salmon portions, scatter over the green parts of the spring onions, chilli if using, a squeeze of lime and a sprinkle of sesame seeds. Serve immediately.