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Salmon fried rice

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, ย 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!!

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