Description
This vibrant and nutritious Salmon Fried Rice recipe combines tender wild salmon with a fragrant mix of scallions, brown rice, and cauliflower rice. Cooked quickly in a skillet, it features a perfectly scrambled egg and is flavored with soy sauce and sesame oil for a deliciously healthy and satisfying meal. Ideal for a quick lunch or dinner, this dish offers a flavorful twist on the classic fried rice with wholesome ingredients.
Ingredients
Scale
Seafood
- 4 ounces wild salmon fillet (skinned)
Vegetables
- 1 large or 2 small scallions (thinly sliced, whites and greens separated)
- ¾ cup cauliflower rice (fresh or frozen)
Grains & Staples
- ½ cup cooked cold rice (preferably brown short grain)
- ½ tablespoon soy sauce (or gluten-free Tamari)
Oils & Sauces
- 1 teaspoon sesame oil (divided)
- Sriracha or chile-garlic sauce (for serving)
Eggs
- 1 large egg (beaten)
Instructions
- Cook Salmon: Heat a skillet over medium-high heat and cook the salmon for about 5 minutes on each side until fully cooked through. Remove from the skillet, set aside, and flake the salmon into small chunks. Wipe the skillet clean for the next steps.
- Sauté Scallions: Add ½ teaspoon of sesame oil to the skillet and heat over medium-high. Add the white parts of the scallions and sauté until fragrant, about 1 minute.
- Stir-fry Rice: Add the cooked cold rice to the skillet and spread it out in an even layer. Allow it to cook without stirring for 2 to 3 minutes until slightly crispy on the bottom. Then add the cauliflower rice, stirring occasionally, and cook for an additional 2 to 3 minutes until heated through.
- Cook Egg: Push the rice mixture to one side of the skillet. Pour the beaten egg into the empty side and cook, stirring constantly, until the egg is just set, about 30 to 60 seconds. Then mix the scrambled egg evenly with the rice and cauliflower rice mixture.
- Add Flavorings: Stir in the soy sauce and the remaining ½ teaspoon of sesame oil. Carefully fold in the flaked salmon pieces to combine everything evenly.
- Serve: Garnish the dish with the green parts of the scallions and add sriracha or chile-garlic sauce as desired. Serve immediately for the best flavor and texture.
Notes
- Use cold, preferably day-old rice, for the best texture and to prevent sogginess.
- If you prefer a spicier dish, increase the amount of sriracha or chile-garlic sauce.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- Fresh cauliflower rice will cook quicker than frozen—adjust cooking times accordingly.
- Ensure the skillet is hot enough before adding ingredients to get the desired crispy texture.
