Salmon Fried Rice with Egg and Cabbage

This easy salmon fried rice turns leftover rice, tender salmon, egg, and crisp cabbage into a quick one-pan meal seasoned simply with tsuyu and salt. It is a savory Asian-style rice dish with Korean home-cooking influence, naturally dairy-free, ready in about 20 minutes, and perfect for a fast lunch or busy weeknight dinner. When the school year starts and weeknights get busier, I lean on simple meals that can turn leftovers into something completely new. My family loves salmon, so when I have a leftover fillet or a few cooked pieces in the fridge, salmon fried rice is one of my favorite ways to use them. Fish in fried rice may sound a little unexpected, but salmon works especially well. Its rich, buttery flavor pairs naturally with savory rice, egg, and vegetables without needing much seasoning. Get new recipes via email: Thank you for subscribing! For this version, I added cabbage, a vegetable I use often in Korean cooking. It gives the fried rice a little crunch, gentle sweetness, and a fresher, lighter feel. A splash of tsuyu brings everything together with just enough savory depth, making this an easy meal that comes together fast with leftover rice. Leftover rice rarely goes ...