Lunch · 15 mins
A fast, glossy noodle bowl that puts shredded winter greens to good use. Fifteen minutes, one pan and one tray.
Contains: Fish, Milk, Cereals containing gluten, Soybeans
Teriyaki Salmon & Ginger Egg-Fried Rice
Ginger and spring onion egg-fried rice with charred tenderstem, topped with glossy teriyaki glazed Alaska salmon chunks. The fastest takeaway-beater in the range, on the table in under 20 minutes.
By the WILD’R kitchen · Published 3 September 2026
- Prep
- 5 mins
- Pan
- 12 mins
- Total
- 17 mins
- Occasion
- Lunch
- Flavour
- Teriyaki Glaze
Allergens
Contains: Fish, Cereals containing gluten, Eggs, Soybeans, Sesame
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R salmon chunks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, chunks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Wild Alaska Salmon Chunks, Teriyaki Glaze
For the Rice
For the Greens
To Finish
Contains: Fish, Cereals containing gluten, Eggs, Soybeans, Sesame
Method
Scramble the Egg
Heat half the oil in a large pan or wok, pour in the beaten eggs and scramble for 30 seconds until just set. Tip onto a plate and set aside.
Char the Greens
Add the rest of the oil and the broccoli, cook for 3 mins until charred at the edges, then add a splash of water and cover for 1 min until tender. Set aside with the egg.
Fry the Rice
Add the ginger, garlic and spring onion whites for 30 seconds, then the rice, peas and soy sauce. Fry hard for 3 mins, then fold the egg back in with the sesame oil.
Warm the Salmon
Warm the WILD'R Teriyaki Glaze salmon chunks in a fan oven for 7 minutes at 180C, or 2-3 mins in a warm pan, turning gently. Ready-to-eat, no additional cooking required. Keep the chunks whole so the glaze stays intact.
Finish & Serve
Spoon the rice into bowls, add the charred broccoli and scatter the warm teriyaki salmon generously over the top. Finish with sesame seeds, chilli, the spring onion greens and a fried egg if you are going all in.
Cook’s notes
- Cold Rice Fries Best
- A pouch works straight from the packet. If you're using leftover rice, make sure it's been properly chilled, and break up any clumps with your fingers before it hits the pan.
- Swaps
- Edamame in place of peas for more bite. Tamari instead of soy keeps it gluten-free, and any quick-cooking green works for the tenderstem, though shredded greens want less time.
- Eat Immediately
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
Made with Teriyaki Glaze Salmon Chunks
A glossy soy-and-ginger glaze with a gentle sweetness. Made for noodles and rice bowls.
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