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
Units
Scale
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
