Salmon Fried Rice
User Reviews
5
Salmon Fried Rice
Description
Salmon Fried Rice brings together cooked wild salmon fillet that is pan-seared and flaked into pieces, then folded gently into a blend of cold cooked brown short grain rice and fresh or frozen cauliflower rice. The rice is first cooked undisturbed in the skillet to develop a crispy layer, lending a pleasant texture to the dish. Alongside the rice, scallion whites are sautéed to release their flavor, then the beaten egg is cooked separately in the pan before mixing in to maintain distinct, tender bits. The soy sauce and sesame oil seasoning blends into the rice and vegetables, enriching the overall flavor without overpowering the salmon. Scallion greens finish the dish with fresh herbal notes. The optional Sriracha or chile-garlic sauce offers a customizable spicy kick, making this fried rice suitable for those who desire some heat when serving.
This salmon fried rice is a balanced meal that works well for lunch or dinner. It combines the protein of wild salmon with fiber-rich grains and vegetables in one pan. The recipe supports using cauliflower rice alongside brown rice to increase vegetable intake and reduce traditional rice counts. It’s straightforward enough to serve as a complete main dish on its own or paired with a light side salad.
Ingredients
- 4 ounces salmon fillet skinned, wild
- 1 teaspoon sesame oil (divided)
- 1 scallions thinly sliced, whites and greens separated, large or 2 small
- 1/2 rice preferably brown short grain, cooked, cold
- 3/4 cup cauliflower rice (fresh or frozen)
- 1 egg beaten, large
- 1/2 tablespoon soy sauce (or gluten-free Tamari)
- Sriracha sauce optional for serving, or Chile-garlic sauce
Instructions
- Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.
- Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.
- Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
- With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
- Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
- Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 408kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 17.5g | 27% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 248.5mg | 83% |
| Sodium | 733mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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