Go Back

Salmon Garlic Rice

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 1



  • 200 g salmon fillet to cut into cubes
  • 50 g carrots diced
  • 50 g SPAM diced
  • 1 chilli padi chopped
  • 1 bowl rice preferably overnight rice
  • 30 g garlic coarsely chopped
  • 1 egg optional
  • 2 tbsp cooking oil


  • 2 tsp light sou sauce
  • 1 dash of salt
  • 1 huge pinch of chicken powder
  • 1/2 tsp white pepper


  • Heat cooking oil in wok, stir fried chopped garlic until fragrant and golden brown in color over low heat. Set aside.
  • Use the remaining oil in wok and add ingredients (except the egg) and stir fry for 3-5 minutes till aromatic over medium heat. Add rice and seasoning and toss for a further 3 minutes on high heat till fragrant. Reduce to medium heat, add in the egg and stir fried for a further 3 minutes.
  • Return the crispy garlic from Step 1 into the fried rice and stirred well. Dish and serve hot.


Great tip:
If overnight rice is used, ensure that they are broken up into small portions before cooking.
If freshly cooked rice is used, please stir fried for a further few minutes to ensure the steam in the rice is all evaporated.