This Salmon Fried Rice is a quick, healthy, and incredibly flavorful dish that’s perfect for a weeknight meal. We’re talking tender flakes of salmon, fluffy rice, and the added goodness of cauliflower rice, all tossed together with aromatic scallions, soy sauce, and a touch of sesame oil. It’s a satisfying and nutritious meal that comes together in just 25 minutes!
Why You’ll Love This Recipe
- Quick and Easy: This recipe is ready in under 30 minutes, making it perfect for busy weeknights or when you’re short on time.
- Healthy and Flavorful: Packed with protein, healthy fats, and vegetables, this fried rice is a nutritious and delicious choice.
- Versatile: You can easily customize this recipe with your favorite vegetables or protein.
Ingredients
Here’s what you’ll need to create this delicious Salmon Fried Rice:
- Wild salmon fillet: Skinned for convenience, this adds a boost of protein and healthy omega-3 fatty acids.
- Sesame oil: Adds a nutty aroma and flavor.
- Scallions: Thinly sliced, both the whites and greens are used for flavor and garnish.
- Cooked cold rice: Preferably brown short-grain rice, this is essential for achieving the right texture in fried rice.
- Cauliflower rice: Fresh or frozen, this adds a boost of vegetables and a lighter texture.
- Large egg: Adds protein and richness to the dish.
- Soy sauce (or gluten-free Tamari): Adds a salty and umami flavor.
- Sriracha or Chile-garlic sauce: Optional, for those who like a spicy kick.
How to Make Salmon Fried Rice
Step 1: Cook the Salmon
Cook the salmon fillet in a skillet over medium-high heat for about 5 minutes per side. Set aside and flake into small chunks with a fork.
Step 2: Sauté the Scallions and Rice
Heat half of the sesame oil in the same skillet over medium-high heat. Add the scallion whites and cook until fragrant. Add the cooked rice in an even layer and cook without stirring until slightly crispy. Add the cauliflower rice and cook, stirring occasionally, until combined.
Step 3: Cook the Egg
Push the rice to one side of the skillet and crack the egg onto the other side. Cook, stirring constantly, until the egg is cooked through. Mix the rice, cauliflower rice, and egg together.
Step 4: Add the Flavor and Serve
Stir in the soy sauce and remaining sesame oil. Gently fold in the flaked salmon. Serve immediately, garnished with the scallion greens and a drizzle of sriracha or chile-garlic sauce, if desired.
Pro Tips for Making the Recipe
- Use cold rice: Cold rice is essential for preventing the fried rice from becoming mushy.
- Don’t overcrowd the pan: Make sure the rice has enough space to cook evenly and get slightly crispy.
- Adjust the seasonings: Taste and adjust the amount of soy sauce or sriracha to your preference.
How to Serve Salmon Fried Rice
- Quick and Easy Meal: This Salmon Fried Rice is a complete and satisfying meal on its own.
- Side Dish: Serve it as a side dish with your favorite Asian-inspired main course.
- Lunchbox Friendly: Pack leftovers for a healthy and delicious lunch.
FAQs
Can I use a different type of fish?
Yes, you can use other types of fish, such as cod or tuna, but adjust the cooking time accordingly.
Can I use fresh rice instead of cooked rice?
It’s best to use cooked rice for this recipe, as fresh rice will take longer to cook and may not achieve the desired texture.
Can I make this recipe vegetarian?
Yes, you can omit the salmon and add more vegetables, such as diced carrots, peas, or mushrooms.
How can I make this dish spicier?
Add more sriracha or chile-garlic sauce, or add a pinch of red pepper flakes to the rice while cooking.
There you have it! A quick, healthy, and delicious recipe for Salmon Fried Rice that’s perfect for any night of the week. Enjoy!
PrintSalmon Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian-inspired
- Diet: Gluten Free
Description
This Salmon Fried Rice is a healthy and flavorful dish that comes together in just 25 minutes. It features flaky salmon, fluffy rice, and cauliflower rice, all stir-fried with scallions, egg, and a touch of sesame oil.
Ingredients
Protein
- 4 ounces wild salmon fillet (skinned)
- 1 large egg (beaten)
Produce
- 1 large or 2 small scallions (thinly sliced, whites and greens separated)
Pantry
- 1 teaspoon sesame oil (divided)
- 1/2 cup cooked cold rice (preferably brown short grain)
- 3/4 cup cauliflower rice (fresh or frozen)
- 1/2 tablespoon soy sauce (or gluten-free Tamari)
Optional
- Sriracha or Chile-garlic sauce (for serving)
Instructions
- Cook Salmon: Cook salmon in a skillet over medium-high heat for about 5 minutes per side. Set aside and flake into small chunks. Wipe the skillet clean.
- Sauté Scallions: Heat ½ teaspoon sesame oil in the skillet over medium-high heat. Add scallion whites and cook until fragrant, about 1 minute.
- Stir-fry Rice: Add rice to the skillet in an even layer. Cook without stirring for 2-3 minutes, or until slightly crispy. Add cauliflower rice and cook, stirring occasionally, for 2-3 minutes.
- Cook Egg: Push the rice to one side of the skillet. Pour the beaten egg onto the other side. Cook, stirring constantly, until set, about 30-60 seconds. Mix the rice, cauliflower rice, and egg together.
- Add Flavorings: Stir in soy sauce and remaining sesame oil. Gently fold in the flaked salmon.
- Serve: Serve immediately, garnished with scallion greens and sriracha or chile-garlic sauce, if desired.
Notes
- Using cold, cooked rice helps prevent the fried rice from becoming mushy.
- If you don’t have brown short-grain rice, you can use any type of cooked rice.
- For a vegetarian option, omit the salmon and add extra vegetables, such as diced carrots, peas, or broccoli florets.
- This recipe can be easily doubled or tripled to serve more people.
Nutrition
- Serving Size: 1 bowl
- Calories: 500kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
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