Salmon Fried Rice
This speedy Salmon Fried Rice recipe is perfect for a solo dining experience, featuring convenient frozen brown rice and riced cauliflower. It's an effortless dish that you can prepare in no time for either lunch or dinner.
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Ingredients
- 4 ounces wild salmon fillet
- 3/4 cup cauliflower rice
- 1 large egg
- 1/2 tablespoon soy sauce
- Sriracha or Chile-garlic sauce
- 1 large or 2 small scallions
- 1/2 cup cooked cold rice
- 1 teaspoon sesame oil
Instructions
- 1
In a skillet, cook the salmon over medium-high heat for approximately 5 minutes per side. Once done, remove it from the skillet and use a fork to break it into small pieces. Clean the skillet to prepare for the next step.
- 2
In a medium nonstick skillet, heat 1/2 teaspoon of oil over medium-high heat. Add the white parts of the scallions and sauté for about 1 minute, stirring until they become aromatic.
- 3
Spread the rice evenly in the skillet. Allow it to cook undisturbed for 2 to 3 minutes, or until the bottom layer develops a slight crispness. Then, incorporate the cauliflower rice and continue cooking for another 2 to 3 minutes, stirring occasionally until well mixed.
- 4
Using a spoon or spatula, shift the rice to one side of the skillet. On the opposite side, crack the egg.
- 5
Stir the egg continuously for 30 to 60 seconds, or until it is fully cooked. Combine the rice, cauliflower, and egg thoroughly.
- 6
Carefully fold in the previously cooked salmon and toss everything together. Serve immediately, garnished with the green parts of the scallions. If desired, accompany with sriracha sauce.