• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Easy One-Pan Miso Ginger Salmon Fried Rice

written by Marvellina Updated: March 19, 2020
7.7K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Easy One-Pan Miso Ginger Salmon Fried Rice – Learn how to make super delicious and easy Asian fried rice with salmon marinated in miso paste and ginger along with other vegetables. Perfect for a busy weeknight and great for meal prep too.
Easy One-Pan Miso Ginger Salmon Fried Rice

This month has been that kinda month where I can’t spend much time at the kitchen cooking. I had been busy with home DIY projects (it seems like every Summer is that way!) but I am happy with the result so far. I probably have to take before and after photos when everything is completed (fingers crossed!). Anyway, This easy one-pan miso ginger salmon fried rice was one of the meal I made for dinner. It wasn’t planned. I was scrapping the fridge to see what I could easily make and this was how this salmon fried rice was born 🙂

Easy One-Pan Miso Ginger Salmon Fried Rice

Easy One-Pan Miso Ginger Salmon Fried Rice

TIPS ON HOW TO MAKE GOOD SALMON FRIED RICE
There’s really no fixed rule when it comes to fried rice. You can add pretty much whatever your heart desires. But, there are few basic rules to make sure you get a good fried rice! Not the kind where all the rice clumps together or mushy!
1. THE RICE
Yes, it’s no secret! Good fried rice starts with a good rice. Ideally, overnight or leftover rice is best.
CAN I MAKE FRIED RICE WITH FRESHLY COOKED RICE?
If you don’t have leftover rice and want to make it on the same day, it’s still possible. Make sure you cook the rice at least 2-4 hours before you plan to serve it. 4 hours would be ideal. Once the rice is cooked, immediately spread it out on a sheet pan to let it cool down COMPLETELY. If you have a mini fan that you can use to blow on it, use it. If not, it’s not a big deal either. If you let it sit in the pot or rice cooker, the rice tends to clump together when you stir-fry it, because of moisture.

2. COOK IN SMALL BATCH
The recipe makes about 2 servings. If you want to double up to 4 servings, you can, but that’s the max I would recommend. Why? It’s hard to maintain good heat when you overload the wok/skillet. When you cook too much at one go, it just won’t taste as nice. The heat is compromised, the seasonings probably not evenly distributed.

3. MARINADE THE FISH
Fresh or frozen salmon in this case is acceptable. Marinating the salmon in miso and ginger really adds a nice kick to it. My mom (and most Asian) likes to include ginger in seafood recipe because it helps to reduce what people call a fishy odor.

Easy One-Pan Miso Ginger Salmon Fried Rice

Easy One-Pan Miso Ginger Salmon Fried Rice

CAN I MEAL PREP WITH THIS SALMON FRIED RICE?
Yes, this is perfect for meal prep. Just portion them out into individual container or freezer bags and they can stay frozen for up to one month. Just reheat without thawing in microwave or stir fry it on the wok/skillet.

Easy One-Pan Miso Ginger Salmon Fried Rice

Easy One-Pan Miso Ginger Salmon Fried Rice

Easy One-Pan Miso Ginger Salmon Fried Rice
Even my kids who don’t really care for salmon on its own (well, depends on how I cook it), really love this one-pan miso ginger salmon fried rice. They polished their bowls clean!
[disclosure]

Easy One-Pan Miso Ginger Salmon Fried Rice

Easy One-Pan Miso Ginger Salmon Fried Rice

Prep Time 10 minutes mins
Cook Time 10 minutes mins
Marinade fish 15 minutes mins
Total Time 20 minutes mins
Servings 2 servings
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 2 cups cooked white long-grain or jasmine rice
  • 4 oz boneless skinless salmon fillet dice or cut into small bite-size pieces
  • 2 Tbsp cooking oil divided
  • 2 large eggs
  • 1 cup mixed vegetables thawed if frozen

Marinade:

  • 1 Tbsp red/white miso paste
  • 1 Tbsp grated ginger
  • 1 tsp sesame oil

Aromatic:

  • 2 shallots peeled and thinly sliced

Seasonings:

  • 1 tsp salt
  • 1 tsp sugar

Garnish:

  • 1 stalk green onion finely sliced

Instructions
 

  • Place the cut salmon in a shallow platter. Add the marinade and gently mix the marinade in to the fish. Let marinade for 15 minutes in the fridge while you prep other things
  • Bring a large wok/skillet to a high heat. Add 1 Tbsp of cooking oil. Crack in the eggs. Slightly scramble the yolk and then let them cook for about 10 seconds and then scramble it until the eggs are cooked. Dish out to a serving platter
  • Wipe the wok/skillet clean if necessary. Bring it back up to heat and add 1 Tbsp of cooking oil. Add shallots and stir fry for about 1 minute. Add the salmon pieces and stir fry until they turn pink. They don't take long to cook since they are in small pieces, about 1 minute or less
  • Add the rice, mixed veggies, and cooked eggs back to the wok/skillet. Stir to mix everything. Add seasonings. The amount is just a guideline, you may need to add more salt to your taste. The sugar helps to enhance flavor. Once you are happy with the taste, turn off the heat and dish out into serving platter. Garnish with sliced green onion. Serve immediately

Storing and reheating:

  • You can double up the recipe and keep the leftover in the fridge or freeze them if you want to keep them longer
  • They can be reheated without thawing in the microwave or in the wok/skillet by stir-frying again until warm
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Sweet Potato Kuih Talam (Kueh Talam Ubi Kuning/Jalar)
next post
Easy No-Wrap Sticky Rice Dumplings (Bak Chang / Zongzi)

2 comments

Danielle June 7, 2018 - 7:36 am

I loooove anything with miso paste in it. It just has so much wonderful flavor. And fried rice is always yum. Great dish for meal prep! I’d love to see some before and after pictures!!

Reply
Milena June 6, 2018 - 5:04 pm

This is really good for scraping the fridge, lol! I love the miso ginger flavor base for salmon and who can refuse fried rice? Where is that person? Great looking dish. PS. Do take before and after pics, it can be a fun post:)

Reply
5 from 1 vote (1 rating without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Homemade Hakka Yong Tau Foo (Soup and Dry Versions)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.