Veggie Fried Rice with Maple Sesame Salmon
If you’re looking for a dinner that’s easy, nourishing, and just a little bit special — this green veggie fried rice with salmon, leeks, and peas might just become your new go-to. It a comforting, veggie-packed dinner that’s full of flavor and feel-good ingredients.
The veggie fried rice is made with sauteed leeks, scallions, green pepper and peas, then served with maple sesame salmon fillets. It’s a fun spin on the classic fried rice, and the perfect all-in-one dinner to make during the week.
Why You’ll Love This One
- All-in-one goodness– you get greens, protein, and carbs in one skillet — bright sautéed veggies, flaky salmon, and rice that soaks up all the good flavors
- Quick & easy– with a little prep, the whole thing comes together in no time. Perfect for those mid-week evenings when you want something home-cooked but don’t want to spend forever in the kitchen
- Totally customizable. No leeks? Swap in onions. No peas? Try broccoli or snap peas. You can even make this with chicken or beef to change up the protein
What You’ll Need
Here’s a base version of the recipe — feel free to mix it up depending on what’s in your fridge:
Main Ingredients
- Salmon fillets (skin on or off )
- Leeks, sliced and washed well
- Peas (fresh or frozen)
- Rice- I always opt for long grain like Jasmine or Basmati. This recipe used fresh cooked rice, but can easily be made with leftover rice
- Green veggies: leeks, green bell pepper, peas and scallions
- Garlic (minced) and optionally a little ginger for extra warmth
Flavor & Seasoning
- Soy sauce, or tamari / coconut aminos
- Sesame oil, for that toasted, nutty depth
- Olive oil or neutral cooking oil
- Maple syrup
- Salt + pepper (to taste)
- Sesame seeds
- Optional: chili flakes or a splash of chili oil if you like a little heat
How to Make It
- Preheat the oven to 425 F.
- Place the salmon fillets in a baking dish and season lightly with salt & pepper. Whisk the maple sesame sauce ingredients together and pour over the salmon. Let it marinate while you prepare the rice.
- Cook the rice- Heat a pot with a little olive oil. Add in the rice with a pinch of salt. Pour in the water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and simmer the rice for 15-18 minutes until all of the water is absorbed.
- Place the salmon into the oven. Bake the salmon on 425 for about 10-12 minutes.
- While the rice and salmon cook, saute the vegetables. Heat a large skillet with olive oil. Add in the sliced leeks and garlic. Saute until golden
- Add in the chopped bell pepper and cook for a few more minutes. Add in the frozen peas, salt, pepper and soy sauce. Mix well.
- Add the rice to the skillet with a tbsp of sesame oil and the chopped scallions. Cook on medium heat for another 7-8 minutes. Taste and adjust salt if needed.
- Plate the veggie fried rice with the salmon fillets on top. Garnish with extra chopped scallions, and any sauce remaining from the salmon.
Make It Your Own
This recipe is very customizable, with endless combinations of veggies to use, and different proteins to suit your preferences. This dish would be delicious with asparagus, green beans, snap peas, and even non-green veggies like carrots or cabbage.
You can even swap the salmon for beef, tofu, or chicken, or skip the meat altogether and mix in some scrambled eggs for a more traditional fried rice.
This veggie fried rice is so delicious and simple to make. I know you guys are going to love it! Be sure to tag me on Instagram if you try it so I can see your remakes.
Other salmon recipes:
Feta Salmon Fritters
Pistachio Herb Salmon
Hot Honey Salmon Bites
Green Veggie Fried Rice with Salmon
Ingredients
Green Veggie Fried Rice
- 1 cup Jasmine rice dry
- 16 oz frozen peas
- 1 green pell pepper diced
- 2 small leeks sliced (2 cups)
- 4 scallions chopped
- ¼ cup olive oil
- ¼ cup low-sodium soy sauce or coconut aminos
- 1 tbsp sesame oil
- 3 cloves crushed garlic
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
Maple Sesame Salmon
- 6 salmon fillets 4 oz each
- 1 1/2 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame seeds
- ½ tsp garlic powder
Directions
- Preheat the oven to 425 F.
- Place the salmon fillets in a baking dish and season lightly with salt & pepper. Whisk the maple sesame sauce ingredients together and pour over the salmon. Let it marinate while you prepare the rice.
- Heat a pot with 1 tbsp of olive oil. Add in the cup of rice with a pinch of salt. Pour in two cups of water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and simmer the rice for 15-18 minutes until all of the water is absorbed.
- Place the salmon into the oven. Bake the fillets on 425 for about 10-12 minutes.
- While the rice and salmon cook, prepare the vegetables. Heat a large skillet with ¼ cup of olive oil. Add in the sliced leeks and garlic. Saute for 8-10 minutes on medium heat.
- Add in the chopped bell pepper and cook for another 5-6 minutes. Add in the frozen peas, salt, pepper and soy sauce. Mix well.
- Add the rice to the skillet with a tbsp of sesame oil and the chopped scallions. Cook on medium heat for another 7-8 minutes. Taste and adjust salt if needed.
- Plate the veggie fried rice with the salmon fillets on top. Garnish with extra chopped scallions, and any sauce remaining from the salmon.
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