Salmon Fried Rice
A quick, satisfying meal, salmon fried rice combines tender salmon, fried rice, and veggies for a nourishing dish that’s easy to customize.
Ingredients
Main Ingredients
- 4 ounces wild salmon fillet, skinned Cooked until flaky
- 1 teaspoon sesame oil, divided Used for cooking
- 1 large or 2 small scallions, thinly sliced (whites and greens separated) For garnish and flavor
- 1/2 cup cooked cold rice (preferably brown short grain) Use previously cooked and cooled rice
- 3/4 cup cauliflower rice (fresh or frozen) Adds health benefits and texture
- 1 large egg, beaten Provides creaminess
- 1/2 tablespoon soy sauce or gluten-free Tamari For flavor; adjust to taste
- to taste Sriracha or Chile-garlic sauce Optional, for serving
Instructions
Cooking the Salmon
- Heat a skillet over medium-high heat and cook the wild salmon fillet for about 5 minutes on each side until it flakes easily. Remove from skillet and set aside. Flake into small chunks.
Preparing the Rice
- Wipe the skillet clean, add the remaining sesame oil, and heat over medium-high. Add the scallion whites and sauté for about 1 minute until fragrant.
- Add the cold rice to the skillet and spread it evenly without stirring for 2 to 3 minutes to crisp up the bottom.
- Introduce the cauliflower rice and cook, stirring occasionally, for another 2 to 3 minutes until well combined.
- Push the rice mixture to one side, crack the beaten egg onto the other side, and stir continuously for 30 to 60 seconds until fully cooked.
- Mix the cooked egg thoroughly with the rice mixture, then stir in the flaked salmon, soy sauce, and remaining sesame oil.
Serving
- Garnish the salmon fried rice with the scallion greens and serve immediately. Drizzle with Sriracha or Chile-garlic sauce if desired.
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Notes
Use cold, pre-cooked rice for the best texture. Customize with additional vegetables as desired. Store leftovers in an airtight container for up to 3 days.