Introduction of Seared Salmon and Prawn Fried Rice
If you’re craving a dish that delivers big flavor with minimal fuss, let me introduce you to Seared Salmon and Prawn Fried Rice. As a chef, I can tell you that this recipe combines the best of both worlds: the richness of perfectly seared salmon and the delicate sweetness of prawns, all tossed together with vibrant vegetables, fluffy rice, and savory aromatics. It’s comfort food with a refined edge — a dish that feels indulgent yet fits effortlessly into a busy weeknight.
Table of Contents
The secret to outstanding fried rice is balance, and this recipe nails it. You get golden, crispy edges on the salmon, tender prawns that are just-cooked and juicy, and rice that’s light, fluffy, and packed with flavor thanks to soy sauce, sesame oil, and a splash of Chinese cooking wine. Add in colorful carrots, peas, corn, and green onions, and you’ve got a dish that’s as visually appealing as it is delicious.
What I love most about this fried rice is its versatility. It’s hearty enough to stand alone as a complete meal, yet it pairs beautifully with a fresh salad, steamed greens, or even a bowl of miso soup. Whether you’re cooking for family, meal-prepping for the week, or looking to impress guests with a restaurant-quality dish at home, seared salmon and prawn fried rice is guaranteed to deliver.
Seared Salmon and Prawn Fried Rice 10 Unbelievable Tips to Win Dinner
Equipment
- Wok or large nonstick skillet
- Spatula
- Mixing bowls
Ingredients
For the Salmon and Prawns
- 4 fillets Atlantic salmon about 5.2 oz each; washed and patted dry
- 7 oz prawns peeled and deveined; fresh or thawed; patted dry
- 1 tbsp vegetable stock powder divided between seafood and rice
- 1 tbsp garlic powder divided between seafood and rice
- 1 tsp sesame oil for searing seafood
For the Rice
- 3 tsp sesame oil used in stages
- 2 large eggs lightly whisked
- 1 large brown onion finely chopped
- 1 clove garlic crushed
- 2 stems green onions halved, peeled, thinly sliced; divided
- 2 large carrots peeled and diced
- 2 cups pre-cooked long-grain rice white or brown; day-old preferred
- 1/2 cup frozen peas
- 1/2 cup sweet corn kernels drained
- 2 tbsp soy sauce adjust to taste
- 2 tbsp Chinese cooking wine or dry sherry
- 1 tsp sesame oil extra; finish the rice
- finely sliced spring onion to serve
Instructions
- Season seafood: Pat salmon and prawns very dry. Rub with half the vegetable stock powder and half the garlic powder. This promotes a crisp sear and deep flavor.
- Sear salmon: Heat 1 tsp sesame oil in a wok or large nonstick skillet over medium-high until shimmering. Add salmon and cook 4–5 minutes on the first side until golden and cooked about halfway up the sides. Flip, reduce heat slightly, and cook 3–4 minutes more to desired doneness. Transfer to a plate.
- Cook prawns: In the same pan, add prawns and cook 2–3 minutes, turning once, until pink and just firm. Remove and set aside.
- Scramble eggs: Add 1 tsp sesame oil to the pan. Pour in whisked eggs; cook, breaking up with a spatula, until just set and lightly golden. Remove and keep warm.
- Aromatics: Add remaining sesame oil. Sauté onion, crushed garlic, and half the sliced green onions 2–3 minutes until fragrant and translucent. Stir in diced carrots; cook 2 minutes to soften slightly. Sprinkle in remaining stock powder and garlic powder.
- Build fried rice: Add soy sauce and Chinese cooking wine, stirring to coat. Add pre-cooked rice, peas, and corn; stir-fry 2 minutes until hot and separated. Return eggs and prawns, then drizzle the extra 1 tsp sesame oil and toss to combine.
- Finish with salmon: Break salmon into large bite-sized chunks and gently fold or place over the rice to keep edges crisp. Top with remaining green onions and serve immediately.
Notes
Day-old rice: Chilled rice fries up fluffy and non-clumpy.
Swap-ins: Use edamame, bell pepper, or broccoli in place of peas and corn.
Wine substitute: Dry sherry or a splash of white wine works well.
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Why You’ll Love This Recipe “Seared Salmon and Prawn Fried Rice”
Seared salmon and prawn fried rice is more than just a quick meal — it’s a recipe that delivers flavor, texture, and satisfaction in every bite. Here’s why you’ll love making it:
- Quick and Convenient – Ready in under 40 minutes, making it perfect for weeknights.
- One Pan Wonder – Less cleanup since salmon, prawns, eggs, vegetables, and rice all come together in the same pan.
- Balanced and Nutritious – Packed with lean protein, fiber-rich vegetables, and healthy fats from sesame oil.
- Unbelievably Delicious – Crispy salmon, tender prawns, and fragrant garlic bring a restaurant-quality taste to your kitchen.
- Flexible Ingredients – Works with leftover rice, seasonal vegetables, or your favorite add-ins like broccoli or bell peppers.
What sets this recipe apart is the combination of techniques. The salmon is seared to golden perfection, locking in moisture, while the prawns cook just until pink for a juicy, tender bite. The rice absorbs layers of flavor from soy sauce, sesame oil, and Chinese cooking wine, ensuring each grain is infused with savory goodness.
It’s a recipe that feels indulgent yet remains wholesome and balanced. Whether you’re feeding your family or meal prepping, this dish is a crowd-pleaser that turns simple ingredients into something extraordinary.
Ingredients Needed for Seared Salmon and Prawn Fried Rice
For the Salmon and Prawns
- 4 salmon fillets (about 5 oz each) – Use Atlantic salmon, skin removed, washed, and patted dry. Seared until golden for a rich, crispy finish.
- 7 oz prawns, peeled and deveined – Fresh or thawed from frozen; pat dry to ensure a clean sear.
- 1 tablespoon vegetable stock powder, divided – Enhances umami and depth in both seafood and rice.
- 1 tablespoon garlic powder, divided – Adds consistency of flavor without overpowering fresh garlic.
- 1 teaspoon sesame oil – A touch of nutty richness to sear the seafood.
For the Rice
- 3 teaspoons sesame oil – Used in stages to cook the eggs, vegetables, and rice.
- 2 large eggs, lightly whisked – Scrambled to add protein and texture.
- 1 large brown onion, finely chopped – Builds a flavorful aromatic base.
- 1 clove garlic, crushed – Fresh garlic deepens the flavor of the fried rice.
- 2 green onions, halved and thinly sliced (divided) – Half for cooking, half reserved for garnish.
- 2 large carrots, peeled and diced – Adds color and sweetness.
- 2 cups pre-cooked long-grain rice – White or brown rice; day-old rice works best for texture.
- ½ cup frozen peas – Sweet and tender; no need to thaw.
- ½ cup sweet corn kernels, drained – Adds a touch of natural sweetness.
- 2 tablespoons soy sauce – Adjust to taste for saltiness and depth.
- 2 tablespoons Chinese cooking wine (or dry sherry) – Infuses authentic flavor and aroma.
- 1 teaspoon sesame oil (extra) – Stirred in at the end for a glossy, aromatic finish.
- Finely sliced spring onion, to serve – Fresh garnish that adds brightness and crunch.
How to Make Seared Salmon and Prawn Fried Rice
1. Season and Prepare the Seafood
- Pat salmon fillets and prawns dry with a paper towel to ensure a good sear.
- Rub evenly with half of the stock powder and garlic powder.
👉 Tip: Patting dry prevents steaming and guarantees a crisp golden crust on the salmon.
2. Sear the Salmon
- Heat 1 teaspoon sesame oil in a large nonstick pan or wok over medium-high heat until hot and shimmering.
- Add salmon fillets and cook for 4–5 minutes on the first side until golden and cooked about halfway up the sides.
- Flip, reduce heat slightly, and cook another 3–4 minutes until done to your liking.
- Transfer to a plate and rest.
👉 Visual cue: Watch the color change from bright to opaque pink creeping up the sides to judge doneness.
3. Cook the Prawns
- In the same pan, add prawns and cook for 2–3 minutes, turning once, until they curl and turn pink.
- Remove and set aside.
4. Scramble the Eggs
- Heat 1 teaspoon sesame oil in the same pan.
- Add whisked eggs, break up gently with a spatula, and cook until just set and lightly golden.
- Remove and keep warm.
5. Build the Fried Rice Base
- Add remaining sesame oil to the pan.
- Sauté onion, garlic, and half of the green onions for 2–3 minutes until fragrant and translucent.
- Stir in diced carrots and cook for another 2 minutes until slightly softened.
6. Combine Rice and Flavorings
- Add soy sauce and Chinese cooking wine, stirring to coat vegetables.
- Stir in cooked rice, peas, and corn. Toss well for 2 minutes until heated through.
7. Finish the Dish
- Return scrambled eggs, prawns, and an extra teaspoon of sesame oil to the rice. Stir to combine.
- Break salmon into large bite-sized chunks and gently arrange on top.
- Sprinkle with remaining green onions before serving.
Serving and Storage Tips of Seared Salmon and Prawn Fried Rice
Serving Suggestions of Seared Salmon and Prawn Fried Rice
- As a Main Dish: Serve hot, straight from the pan, topped with fresh spring onions for a vibrant finish. It’s hearty enough to stand alone as a full meal.
- Restaurant Style: Garnish with sesame seeds or a squeeze of fresh lime for a touch of acidity that balances the richness of salmon and prawns.
- Pairings: This dish pairs beautifully with a light cucumber salad, steamed bok choy, or a bowl of miso soup for a complete Asian-inspired dinner.
- Presentation Tip: Serve in shallow bowls to showcase the colorful mix of golden salmon, pink prawns, and vibrant vegetables.
Storage & Reheating of Seared Salmon and Prawn Fried Rice
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Place portions into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Best reheated in a hot skillet with a drizzle of sesame oil to revive the flavor and texture. Microwave on medium heat is convenient but may dry the salmon slightly.
- Meal Prep Tip: Pack in individual containers with extra green onions or lime wedges added fresh before eating for maximum flavor.
Helpful Notes of Seared Salmon and Prawn Fried Rice
- Day-Old Rice Works Best: Use pre-cooked rice that’s been chilled for several hours or overnight. Cold rice separates easily, preventing clumping and giving you that classic fried rice texture.
- Watch the Salmon’s Sides: Instead of cutting into the fillet, monitor the change in color on the sides as the salmon cooks. When the opaque color rises halfway, it’s time to flip.
- Don’t Overcook Prawns: Prawns cook quickly — they should be pink, slightly curled, and tender. Overcooking makes them rubbery.
- Soy Sauce Adjustments: Use low-sodium soy sauce to control saltiness, then adjust at the end if needed.
- Chinese Cooking Wine Substitute: If unavailable, use dry sherry or even a splash of white wine. It adds depth and a subtle sweetness.
- Vegetable Variations: Swap peas and corn with edamame, bell peppers, or broccoli for seasonal changes.
- Extra Flavor Kick: Add chili flakes, a drizzle of chili oil, or fresh ginger if you prefer a bit of heat and spice.
- Meal Prep Friendly: Divide into portions and refrigerate or freeze. Add fresh garnishes like lime juice or green onion just before serving for a freshly cooked feel.
Conclusion of Seared Salmon and Prawn Fried Rice
Seared salmon and prawn fried rice is one of those recipes that proves you don’t need hours in the kitchen to enjoy a dish that feels special. With its combination of tender salmon, juicy prawns, colorful vegetables, and perfectly seasoned rice, this meal delivers comfort and elegance in every bite. It’s hearty enough to stand alone, yet balanced enough to leave you feeling satisfied without being heavy.
What makes this recipe so enjoyable is the harmony of flavors and textures. The salmon develops a crispy golden crust while staying moist inside, the prawns add a natural sweetness, and the rice carries the savory notes of soy sauce, sesame oil, and cooking wine. Together, they create a dish that looks as beautiful as it tastes. It’s a restaurant-quality dinner made simple, and it can easily become a go-to for busy weeknights, family dinners, or even entertaining guests.
This recipe is also wonderfully versatile. You can adjust the vegetables based on what you have on hand, swap the seasonings to match your taste, or spice it up with a drizzle of chili oil. And since it reheats well, it’s a smart choice for meal prep or lunches throughout the week.
Now it’s your turn to bring this dish to your table. If you try this seared salmon and prawn fried rice recipe, let us know how it turned out. Did you stick to the classic version, or did you add your own creative twist? Leave a comment below and give the recipe a star rating — your feedback inspires other readers and helps this community grow.
And don’t forget to share your success! Post a picture on Pinterest, Facebook, or Instagram to show off your creation. After all, the joy of cooking isn’t just about eating — it’s about sharing food and moments with the people you love.
So grab your wok, heat up your skillet, and treat yourself to a dish that brings together the very best of seafood and fried rice. Once you taste it, you’ll see why this recipe deserves a spot in your regular rotation.
Frequently Asked Questions of Seared Salmon and Prawn Fried Rice
Do salmon and rice go together?
Yes, salmon and rice are a classic pairing. Rice provides a neutral, fluffy base that absorbs the savory juices from salmon, while the salmon adds richness and protein. Together, they create a balanced and satisfying meal.
Is salmon fried rice healthy?
Absolutely. Salmon is packed with omega-3 fatty acids and lean protein, while the vegetables and rice provide fiber and essential vitamins. Using sesame oil and soy sauce in moderation keeps the dish flavorful without being overly heavy.
What goes with seared salmon?
Seared salmon pairs well with fresh salads, steamed vegetables, stir-fried greens, or miso soup. In this fried rice, prawns and veggies create a complete meal, but you can also serve it alongside light Asian-inspired side dishes.
Do rice and prawns go together?
Yes, rice and prawns complement each other beautifully. The mild, fluffy texture of rice absorbs the sweetness of prawns, making them a popular combination in many Asian cuisines, including fried rice dishes.
What to not eat salmon with?
Avoid pairing salmon with overly strong or conflicting flavors, such as heavy cream sauces or intensely bitter vegetables, which can overpower its delicate taste. It’s best with light, fresh, and savory ingredients that highlight its natural richness.
Is rice and salmon a healthy meal?
Yes, rice and salmon make a nutritious meal. Salmon delivers protein and healthy fats, while rice provides energy and balance. Add vegetables, as in this fried rice recipe, and you have a well-rounded, wholesome dish.