Description
This Salmon Fried Rice recipe is a quick and flavorful dish combining tender wild salmon with a mix of brown rice and cauliflower rice, enhanced by scallions, soy sauce, and a touch of sesame oil. It’s a perfect single-serving meal that’s both nutritious and easy to prepare in under 25 minutes.
Ingredients
Scale
Salmon and Protein
- 4 ounces wild salmon fillet (skinned)
- 1 large egg (beaten)
Vegetables and Rice
- 1 large or 2 small scallions (thinly sliced, whites and greens separated)
- ½ cup cooked cold rice (preferably brown short grain)
- ¾ cup cauliflower rice (fresh or frozen)
Seasonings and Oils
- 1 teaspoon sesame oil (divided)
- ½ tablespoon soy sauce (or gluten-free Tamari)
- Sriracha or Chile-garlic sauce (for serving)
Instructions
- Cook Salmon: Heat a skillet over medium-high heat and cook the wild salmon fillet for about 5 minutes on each side until cooked through. Remove the salmon from the skillet and flake into small chunks. Wipe the skillet clean to prepare for the next steps.
- Sauté Scallions: Add ½ teaspoon of sesame oil to the skillet and warm it over medium-high heat. Add the white parts of the scallions and cook for about 1 minute until fragrant, releasing their flavor into the oil.
- Stir-fry Rice: Add the cooked cold brown rice evenly to the skillet. Allow it to cook without stirring for 2-3 minutes so it develops a slightly crispy texture. Then, add the cauliflower rice and continue cooking, stirring occasionally, for another 2-3 minutes until heated through.
- Cook Egg: Push the rice mixture to one side of the skillet to make space. Pour the beaten egg into the empty side and cook while stirring constantly until the egg is set, which takes about 30 to 60 seconds. Once cooked, mix the egg thoroughly with the rice and cauliflower mixture.
- Add Flavorings: Stir in the soy sauce and the remaining ½ teaspoon of sesame oil to evenly distribute the flavors. Gently fold in the flaked salmon to combine all the ingredients without breaking the salmon too much.
- Serve: Remove from heat and serve immediately. Garnish with the green parts of the scallions and add sriracha or chile-garlic sauce to taste for a spicy kick.
Notes
- Use cold, day-old rice for best texture and less clumping.
- Substitute soy sauce with Tamari for a gluten-free option.
- If cauliflower rice is frozen, be sure to thaw and drain excess moisture to avoid sogginess.
- Adjust the amount of sriracha or chile-garlic sauce according to your preferred spice level.
- Cooking the egg separately within the skillet helps distribute it evenly through the fried rice for better texture.
