I think I am in my fried rice hyper-fixation phase because I am loving making different types. I have experimented with various flavors and this is one of my favorites so far! I was craving Jerk-salmon and thought that it would pair nicely with fried rice, so why not make it jerk-flavored! This recipe took me under 30 minutes for a full meal!
First, as a hack, I use microwave jasmine rice packets for my fried rice. Normal cooking of fried rice is always great, but when I am in a time crunch these work miracles. You can pre-make it and refrigerate overnight or just use them right after microwaving. I found the texture was great! Microwave your rice for the recommended time on the packet, then let cool.
First season your salmon with allspice, cinnamon, nutmeg, ground ginger, salt, and pepper. Light on the cinnamon and nutmeg (about 1/2 teaspoon). Sauté in your wok with oil until skin is crispy and salmon is cooked. Set aside.
Chop your onion, bell peppers, and jalapeño. Sauté in the same wok with garlic. Season your veggies with the same salmon seasonings. Then, toss in your precooked rice. Pour in soy sauce, mirin, and dark soy sauce. Mix well. Lastly, plate with your salmon and sprinkle green onions on top! Enjoy!
*Obviously I love to make the rice from scratch, but sometimes we do not have the time! Also, if you are uncomfortable with making rice, the pre-made packets are an amazing hack! They come out perfect every time and you do not ave to worry about mushy rice. You might be surprised how easy it is to make fried rice now!
Easy and Flavorful Jerk Salmon Fried Rice
Ingredients
- 4 2 Oz Salmon Filets
- 1 Tsp Salt, Pepper, Allspice, Ground Ginger
- 1/2 Tsp Nutmeg, Cinnamon
- Green Onions to Garnish
Fried Rice
- 2 Packets Microwaveable Rice or 2 Cups Cooked Rice
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1/2 Small Onion
- 1 Tbsp Garlic
- 1 Tbsp Cooking Oil
- 1 Tsp Salt, Pepper, Allspice, Ground Ginger
- 1/2 Tsp Nutmeg, Cinnamon
- 1/4 Cup Soy Sauce
- 1 Tbsp Mirin
- 1/2 Tbsp Dark Soy Sauce
Instructions
- Season your salmon with the seasonings above. Set aside.
- Dice your bell peppers, onion, and jalapeño. Set aside.
- In your large wok or skillet, heat up oil and sear your salmon skin-side down first. You want crispy golden skin. Next, flip your salmon until fully cooked. Remove from heat and keep warm.
- In the same wok, add a little oil and sauté your garlic, peppers, and onion. Once they are slightly tender, add your precooked rice.
- Pour in soy sauce, dark soy sauce, mirin, and seasonings.
- Once well combined plate with salmon and sprinkle with green onion.
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