Seared Salmon and Prawn Fried Rice 10 Unbelievable Tips to Win Dinner
Restaurant-quality Seared Salmon and Prawn Fried Rice made easy. Golden salmon, juicy prawns, fluffy rice, and crisp vegetables tossed with soy, sesame, and a hint of cooking wine. Chef-tested steps deliver perfect texture and bold flavor every time.
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
Doneness cue: Watch salmon color rise up the sides to gauge interior doneness without cutting.
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.
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.