This salmon and egg rice is easy, satisfying, and delicious...and it's all cooked up in your rice cooker! It makes for an easy comforting meal, is great for packed lunches, and is a must-know for college students! It's another one-pot meal you're going to love.
My sons and I call this rice cooker salmon and egg rice "cheater fried rice" because it could pass for fried rice, but it's not actually fried.
This recipe is not a knock on fried rice...we love fried rice! But it's just a different way of cooking rice together with a bunch of ingredients and it's easy and tasty!
And the rice cooker just takes care of things in one pot!
How To Make Salmon and Egg Rice
To make fried rice, you need day-old rice. But what if you don't have day-old rice handy?
This is where this recipe works out perfectly! My recipe works with cooking fresh rice, so there isn't any advance planning necessary.
As is the usual preparation with rice before cooking, wash and drain the rice a few times with cool running water until the water is no longer cloudy and drain it well.
Just like with fried rice, I usually use a long-grain rice like jasmine, but I have also made this successfully using a short-grain like pearl/Japanese rice.
Flavoring the Rice
Flavoring the rice comes from a sauce made up of some oyster sauce, sweet soy sauce, and white pepper. EASY. I use sweet soy sauce as a one ingredient replacement for soy sauce and sugar...two flavor profiles common for fried rice.
(If you do not have sweet soy sauce, substitute it 1:1 with regular soy sauce and add either sugar or honey, using a ratio of 1 tablespoon regular soy sauce to 1 teaspoon sweetener. Adjust the sweetener to taste.)
You can add other flavorings to it like fresh garlic or ginger, or add some chili sauce for some spice. But this sauce is the most basic and is in keeping it similar to the flavor of fried rice.
Mix the sauce ingredients with water and then add the entire thing to the pot with the rice so that they cook together.
Alternatively, you can stir the sauces in after everything is done cooking. I have done it both ways, with no one method being any harder than the other. It's totally a personal preference which you decide to do!
The Salmon and Egg
This recipe uses a raw salmon filet and I add this to the pot with the uncooked rice and liquid so that they cook together. Simply lay the filet down on the rice, close the lid and cook!
Once the rice cooker indicates that the rice is done, that's when you add the scrambled eggs directly to the pot!
Simply pour it over top of the rice (don't worry if it gets on the salmon), close the rice cooker lid again, and let the residual heat cook the egg, anywhere from 5-10 minutes.
Now when you open the rice cooker lid, what you see may not look particularly appetizing as it is, but trust me...you are going to love it! Remember that you can't judge a book by its cover!
Simple use chopsticks or a spoon to break up all the ingredients and fluff up the rice and voila!
This is perfectly good served as is...my boys love it straight from the rice cooker this way! But I like to top it with garnishes like chopped green onions, furikake seasoning, and fried shallots...so good!
Frequently Asked Questions
I either use jasmine (long-grain) or pearl (short-grain/Japanese) rice with great success. You can use basmati rice, but the grains of rice will not stick together like long- or short-grain rice.
A chicken or vegetable broth would add more flavor to the rice while it's cooking. You could also do a mixture of coconut milk and broth or water.
No. I have made this using leftover cooked salmon, and it also works with tinned salmon! Keep in mind that using tinned salmon adds a different flavor to the rice than if you use just a salmon filet.
Yes! You can cook the scrambled eggs in a pan on the stovetop, and then add them to the rice at the end. I would cook the eggs just until they are soft set.
Yes! I would add the vegetables at the same time as the raw scrambled eggs, so that they don't overcook. I would suggest frozen peas and/or carrots, canned corn, or vegetables that are already cooked as being the best options.
Store leftovers in a sealed container in the fridge and reheat it in the microwave. You can also freeze it!
If you're looking for other one-pot rice meals, you have to make sure to check out Rice Cooker Chinese Sticky Rice, an easy version of the popular Chinese dish and one of my most popular recipes!
For one that's cooked up on the stovetop, check out Pepper Beef Rice Skillet. And if you're looking for a cold mixed rice dish, you may want to check out my Chicken Rice Salad Medley. All of these are great rice dishes that are satisfying and loaded with flavor.
This recipe came to be simply because I didn't have any day-old rice handy to make fried rice, but I wanted to make a quick and easy lunch for my boys.
As it turns out, I ended up making this dish quite often because it was so good! It's a great quick and easy meal, works perfectly packed as a school lunch, and for my son who is now away at university, it's something he can easily cook for himself while on a tight budget!
My boys may call this cheater fried rice, but it doesn't make it any less delicious and is definitely a recipe you need to try!
Rice Cooker Salmon and Egg Rice
- Rinse and drain uncooked rice a few times with cool water until the water is not cloudy, about 3-4 times.
- In a measuring cup, combine the water, oyster sauce, sweet soy sauce, and white pepper. Mix well.
- Add drained rice and seasoned liquid to the rice cooker pot.
- Lay salmon filet on rice. Close rice cooker lid and cook as normal.
- In a bowl, scramble the eggs well.
- Once rice is cooked, add scrambled eggs to the rice cooker pot and close the lid, letting it heat for another 5-10 minutes.
- Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
- Serve immediately and top with chopped green onions, sesame seeds, furikake, chili sauce, etc., if desired.
- Use a regular 1 cup measure for measuring the uncooked rice. Do not use the plastic cup that comes with your rice cooker.
- Use jasmine (long-grain) or pearl rice for best results.
- If you have a rice cooker with multiple buttons, use the normal rice cook setting. Depending on the model of your rice cooker, the cooking time may vary.
- Pay attention to when the button pops or your rice cooker is done cooking the rice so you can add the scrambled eggs right away.
- When pouring the scrambled eggs into the rice cooker, replace the lid quickly so as not to lose too much of the residual heat.
- If the egg is not done enough to your liking after letting it cook in the residual heat of the rice cooker, push the button on the rice cooker once more to bring the heat up again for a few minutes.
- Alternative Cooking Method:
- Cook the 1 cup rinsed rice with water and salmon but without the sauces and seasonings.
- Cook three scrambled eggs in a pan until soft-set.
- Once rice is cooked, add the oyster sauce, sweet soy sauce, and white pepper and stir well,
- Mix in the scrambled eggs.
- Use broth instead of water to add more flavor to the rice.
- If you do not have sweet soy sauce, substitute 1:1 with regular soy sauce and add sugar or honey, using a ratio of 1 tablespoon soy sauce to 1 teaspoon sweetener. Adjust the amount of sweetener to taste.
- Adjust the oyster sauce, sweet soy sauce, and white pepper to taste.
- This can easily be made with fresh salmon, leftover cooked salmon, or half a tin of canned salmon.
- If you want veggies, add frozen peas and carrots to the rice cooker at the same time as the scrambled eggs and let them heat through.
- Store leftovers in a sealed container in the fridge. Microwave to reheat.
- Double or triple the recipe for a crowd or for planned weekly meals. You can also freeze it!