Salmon Fried Rice
This Salmon Fried Rice is a quick and delicious meal! Packed with protein and veggies, it's perfect for a healthy weeknight dinner.
Equipment
- Skillet or Wok
- Spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 4 ounces wild salmon fillet skinned
- 1 teaspoon sesame oil divided
- 1 large or 2 small scallions thinly sliced, whites and greens separated
- 1/2 cup cooked cold rice preferably brown short grain
- 3/4 cup cauliflower rice fresh or frozen
- 1 large egg beaten
- 1/2 tablespoon soy sauce or gluten-free Tamari
- Sriracha or Chile-garlic sauce optional for serving
Instructions
- Begin by seasoning the salmon fillet with a pinch of salt and pepper. Heat half of the sesame oil in a skillet over medium heat. Once hot, add the salmon skin-side down and cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove the salmon from the skillet and set aside to cool slightly, then flake into bite-sized pieces.
- In the same skillet, add the remaining sesame oil and let it heat up. Pour in the beaten egg and scramble it, breaking it apart as it cooks. Once fully cooked, transfer the scrambled egg to a plate and set aside.
- In the same skillet, add the whites of the scallions and sauté for about a minute until fragrant. If you’re using fresh cauliflower rice, add it now and stir-fry for another 2-3 minutes. If using frozen, ensure it’s heated through and any excess moisture is evaporated before moving to the next step.
- Add the cold rice to the skillet along with the flaked salmon and scrambled egg. Pour in the soy sauce and toss everything together, ensuring the rice and salmon are well combined and heated through. Cook for an additional 2-3 minutes.
- Just before serving, stir in the green parts of the scallions for a fresh finish.
- Plate your Salmon Fried Rice and drizzle with Sriracha or Chile-garlic sauce if desired. Enjoy this vibrant, nutritious dish!
Notes
- Leftover salmon can be used for extra convenience.
- Customize with any vegetables you have on hand for added flavor and nutrition.
- For a vegetarian option, swap salmon for tofu or tempeh.