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Salmon Fried Rice

Salmon Fried Rice with Chinese Broccoli

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Recipe Details


Chef Elana is always coming up with flavorful riffs on classic takeout dishes, and this stir-fried rice is no exception. We love her twist for its mix of tender Chinese broccoli, carrots, peas, and bits of sesame-seared salmon. To boost the aromatic flavors of this (let’s face it) often over-sauced dish, we’ve added ginger, garlic, and onion to the traditional soy sauce, plus Sriracha for you and your companion to drizzle over the final plate.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 630
  • Protein 39g
  • Total Carb 81g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    3/4 cup
    basmati rice
  • salmon
    2 fillets
  • sesame oil
    1 1/2 tablespoon
    sesame oil
  • Chinese broccoli
    8 ounces
    Chinese broccoli
  • ginger
    1/2 ounce
  • scallion
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • peas
    1/2 cup
  • shredded carrots
    1/2 cup
    shredded carrots
  • Sriracha hot sauce
    2 packets
    Sriracha hot sauce

What You’ll Need

  • water
  • 6" small pot with lid
  • 12" large high-sided pan
  • aluminum foil

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.

  2. Sear Salmon

    Sear Salmon

    While rice cooks, pat salmon dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat half of sesame oil in a large high-sided pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 3-5 minutes. Flip and sear until cooked through and opaque, 3-5 minutes more. Transfer salmon to a plate, reserving pan for cooking vegetables, and cover loosely with foil to keep warm.

  3. Prepare Ingredients

    Prepare Ingredients

    While salmon cooks, rinse Chinese broccoli. Trim and discard 1 inch of bottom stems, then cut broccoli crosswise into ½-inch pieces. Trim and discard skin of ginger and mince. Rinse scallion, trim and discard root, and thinly slice. Peel onion and cut into small dice. Mince garlic.

  4. Sauté Chinese Broccoli

    Sauté Chinese Broccoli

    Wipe pan from salmon clean and add remaining sesame oil over medium heat. When oil is shimmering, add ginger, onion, and garlic. Sauté, stirring, until onion is translucent, about 3 minutes. Add Chinese broccoli and sauté until tender, about 4 minutes more. Season with ¼ teaspoon salt.

  5. Fry Rice

    Fry Rice

    Increase heat under pan with broccoli to medium high. When sizzling, add soy sauce and rice, stirring to coat. Press rice down in a single layer and cook, without moving, until golden on bottom, 3-4 minutes. Remove pan from heat and stir in peas and carrots.

  6. Finish and Plate Fried Rice

    Finish and Plate Fried Rice

    Remove skin from salmon and discard. Using a fork, flake fish into large pieces, then gently stir into rice. Divide salmon fried rice between serving plates, garnish with scallion, and drizzle over Sriracha. Enjoy!

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