Salmon Fried Rice

Name: Salmon Fried Rice
Total time: 50 min
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 frozen cauliflower rice; 1 large egg (beaten); 1/2 tablespoon soy sauce (or gluten-free Tamari); Sriracha or Chile-garlic sauce (optional for serving)

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Total: 50

Servings: 1

Ingredients

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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 frozen cauliflower rice1 large egg (beaten)1/2 tablespoon soy sauce (or gluten-free Tamari)Sriracha or Chile-garlic sauce (optional for serving)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.

Step 5

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.

Step 6

Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.