Salmon Fried Rice

Ingredients

  • ▢ 4ounceswild salmon fillet, skinned
  • ▢ 1teaspoonsesame oil, divided
  • ▢ 1large or 2 small scallions, thinly sliced, whites and greens separated
  • ▢ 1/2cup cooked cold rice, preferably brown short grain
  • ▢ 3/4cupcauliflower rice, fresh or frozen
  • ▢ 1large egg, beaten
  • ▢ 1/2tablespoonsoy sauce, or gluten-free Tamari
  • ▢ Sriracha or Chile-garlic sauce, optional for serving

Instructions

  • Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.
  • Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.
  • Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
  • With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
  • Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
  • Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

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