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
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.
Enjoy!!
