Easy Caribbean Salmon Fried Rice

Easy Caribbean Salmon Fried Rice is the ultimate one‑pot fix when you’re craving something fast, flavorful, and waste‑busting. Inspired by Caribbean pantry staples, this dish transforms leftover rice and canned salmon into a satisfying meal in just five minutes. A handful of fresh veggies, fragrant garlic, and a touch of sesame oil elevate each grain, making it more than just a quick fix; it’s a smart, tasty solution with island flair.

Ingredient Guide

• Vegetable Oil: Provides a neutral, high-heat medium for stir-frying ingredients quickly.
• Garlic: Infuses sharp, aromatic depth to every spoonful.
• Bell Peppers: Add crisp sweetness and vibrant color.
• String Beans: Bring fresh crunch and green contrast.
• Scallions: Add mild onion flavor and freshness at the end.
• Bird’s Eye Pepper: Offers gentle heat—omit or reduce for less spice.
• Rice: Chili-cold rice ensures each grain remains separate after stir-frying.
• Cabbage: Adds bulk, crunch, and subtle earthiness.
• Sesame Oil: Introduces nutty aroma for that classic fried rice taste.
• Canned Salmon: Provides protein with bold flavor and zero prep.
• Dark Soy Sauce: Adds depth, salt, and color to the dish.
• Chinese Cooking Wine: Enhances flavor with a touch of umami richness.

Shopping Made Easy

• Keep chilled, leftover rice on hand. It’s the best for texture.
• Stock the fridge with vibrant bell peppers and fresh crunchy produce.
• Choose quality canned salmon (wild-Caught Pacific is ideal).
• Substitute tamari to make it gluten-free.

Cooking Notes from the Kitchen

• Prep everything first; this recipe cooks fast and needs all ingredients at hand.
• Heat the pan well before adding oil and garlic to build flavor.
• Add rice only after vegetables have softened to prevent clumping.
• Don’t cover the pan. Keep the heat high to achieve that signature wok-style texture.

Can I use freshly cooked rice?

Chilled rice is best; fresh rice tends to clump and become gummy when fried.

How spicy is this recipe?

It has mild to moderate heat from the bird’s-eye pepper; you can omit or reduce it to suit your taste.

What other proteins work here?

Shredded chicken, shrimp, tofu, or even scrambled egg all pair beautifully in this rice.

Is the soy sauce gluten-free?

Regular soy sauce contains wheat; swap for gluten-free tamari if needed.

Print Recipe

Easy Caribbean Salmon Fried Rice

Cuisine: Fusion Recipe Keys: Quick Meals Spicy

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Servings: 2

Diet:

S Seafood

Description

A speedy one-pot rice dish with canned salmon, fresh veggies, and fragrant seasonings; ready in under 10 minutes.

Ingredients

• 2 tablespoons vegetable oil
• 1 garlic clove (diced)
• 1 cup bell peppers (chopped)
• 5-8 string beans (trimmed and chopped)
• 2 stalks scallions (chopped)
• 1 Bird’s Eye pepper (chopped, optional)
• 2-3 cups chilled cooked rice
• 1-2 cups cabbage (chopped)
• 1 teaspoon sesame oil
• 1 can salmon (drained)
• 1 tablespoon dark soy sauce (or tamari)
• 1 tablespoon Chinese cooking wine

Instructions

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1. Heat vegetable oil in a well-heated pan or wok over medium-high heat.
   
2. Add garlic and sauté ~10 seconds; then add bell peppers and string beans, stir-frying ~50 seconds.
   
3. Drizzle in sesame oil and stir to coat vegetables.
4. Add cabbage, bird’s-eye pepper, and cooking wine; stir-fry 1 minute.
   
5. Gently fold in salmon, being careful not to over-break it.
   
6. Add chilled rice and soy sauce; stir-fry on high until heated through.
   
7. Remove from heat, garnish with scallions, and serve immediately.
   

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