Salmon Teriyaki Fried Rice
This is my salmon take on fried rice, breaking the fillets into chunks instead of keeping them whole. Teriyaki sauce stirred in at the end gives it the same glaze I use in my other salmon dishes, just folded into rice instead of poured over it.
Cold, day-old rice is still the key here, same as any other fried rice, keeping the grains from clumping together. Salmon holds together reasonably well in bigger chunks, so I don't break it up too small before cooking.
This is a different format than my other salmon and rice bowls, since everything gets stir-fried together instead of kept as separate components. Peas and carrots add color without much extra prep.
The recipe card has the full ingredient list and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. Reheat gently so the salmon doesn't dry out.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Salmon Teriyaki Fried Rice
YIELD
10 portions
ESTIMATED NUTRITION
675 calories • 44g protein • 55g carbs • 29g fat per portion
What I really like about this recipe is that it turns my usual teriyaki salmon into a completely different format.
Ingredients
• 3 3/4 lb salmon fillets, cubed
• 10 cups cooked rice, cold
• 2 cups peas
• 2 cups diced carrots
• 5 eggs, beaten
• 1 cup teriyaki sauce
• 2 tbsp sesame oil
• 2 tsp sesame seeds
Directions
1. Sear the salmon in a hot pan until just cooked through, about 4 minutes; set aside.
2. Scramble the eggs in the same pan and set aside.
3. Add the cold rice, peas, and carrots to the pan and stir-fry 5–6 minutes; return the salmon and egg and add teriyaki sauce.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat gently to avoid overcooking the salmon. Nutrition is estimated per portion.
