Salmon & Egg Fried Rice Recipe – Cajun Spiced & Easy

Last Updated on 2 months by Neha Deshmukh

Salmon & Egg Fried Rice Recipe – Cajun Spiced & Easy

Hey everyone! I’m so excited to share this recipe with you – it’s become a total weeknight staple in my kitchen. Honestly, I first made this Salmon & Egg Fried Rice when I was craving something a little different from our usual Indian fare, and the Cajun spices just hit the spot. It’s quick, flavorful, and a fantastic way to use up leftover rice. Plus, who doesn’t love a good fried rice? Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average fried rice. The Cajun seasoning gives it a lovely kick, balanced beautifully by the richness of the salmon and the creamy egg. It’s a surprisingly light yet satisfying meal, ready in under 30 minutes. Seriously, it’s perfect when you want something delicious without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Salmon & Egg Fried Rice:

• 1 cup brown rice (about 180g)
• 2 pieces salmon (about 150-200g total)
• 2 tbsp olive oil or chili oil
• 1 onion, finely chopped
• 3 spring onions, chopped (separate the white and green parts)
• 2 cloves garlic, minced
• 2 tsp Cajun seasoning
• ½ tsp paprika
• 1 chilli (optional, finely chopped)
• 1 egg
• Salt to taste
• Pepper to taste
• 1 lemon, for juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cajun Seasoning Blend: This is where the magic happens! You can find pre-made blends easily, or make your own. A typical blend includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. Feel free to adjust the heat level to your liking.
• Brown Rice Benefits: I love using brown rice for the extra fiber and nutty flavor. It takes a little longer to cook, so make sure it’s pre-cooked for this recipe. White rice works too, if you prefer!
• Olive Oil vs. Chili Oil: This is a personal preference. Olive oil gives a milder flavor, while chili oil adds a lovely warmth and a hint of spice. I sometimes use a mix of both!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cut your salmon into bite-sized pieces. Then, in a bowl, coat the salmon with the Cajun seasoning and paprika. Pop it in the fridge for about 15 minutes – this helps the flavors really meld.
2. Heat the olive oil (or chili oil!) in a large skillet or wok over medium-high heat. Add the chopped onion and the white parts of the spring onion. Sauté them until they become translucent and softened, about 3-5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. You don’t want it to burn, so keep a close eye on it!
4. Now, push the vegetables to one side of the pan. Add the marinated salmon and cook for 1-2 minutes per side, until it’s nicely browned and cooked through. Once the salmon is almost done, crack the egg into the pan alongside it. Cook until the egg is set, then break it up into pieces.
5. Add the cooked brown rice to the pan and mix everything together thoroughly. Make sure the rice is coated in all those lovely flavors! Heat for 3-4 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Don’t be shy!
7. Finally, drizzle with fresh lemon juice before serving. This brightens everything up beautifully.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the pan: Cook the salmon in batches if necessary, to ensure it browns properly.
• High heat is your friend: Fried rice is best when cooked quickly over high heat.
• Pre-cooked rice is key: Using day-old, cold rice prevents the fried rice from becoming mushy.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of Cajun seasoning or omit the chili altogether. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Vegan Adaptation: Swap the salmon for firm or extra-firm tofu, cubed and marinated in a similar Cajun spice blend.
• Gluten-Free Considerations: Double-check your Cajun seasoning blend to ensure it’s gluten-free.
• Quick Weeknight Version: Use pre-cooked salmon fillets to save even more time. My family loves this when we’re really in a rush!

Serving Suggestions

This Salmon & Egg Fried Rice is fantastic on its own, but it also pairs well with:

• A side of steamed vegetables (broccoli or green beans are great)
• A simple salad with a light vinaigrette
• A dollop of plain yogurt or raita to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Yes, absolutely! It reheats well, making it perfect for lunchboxes.
• Can I use leftover rice for this fried rice? Definitely! In fact, it’s ideal. Day-old rice is drier and will fry up much better.
• What type of salmon is best for this recipe? Any type of salmon will work, but I prefer using Atlantic salmon or Coho salmon.
• Can I adjust the Cajun seasoning to my preference? Absolutely! Feel free to experiment with different spice blends and levels of heat.
• How can I make this dish healthier? Use brown rice, load up on the vegetables, and go easy on the oil. You can also use a leaner protein source like tofu.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!