Name: Salmon Fried Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 ounces wild salmon fillet (skinned); 1 teaspoon sesame oil (divided); 1 large scallion (or 2 small, 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)

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There’s something incredibly comforting about a plate of Salmon Fried Rice. I still remember the first time I made it; the aroma of sizzling salmon mixed with the vibrant colors of veggies danced through the kitchen, and I was instantly transported back to my favorite Asian bistro. It was one of those weeknights where I needed a quick meal, and I had some leftover rice begging to be transformed. This dish not only brings together the heartiness of salmon but also incorporates fresh ingredients like cauliflower rice and scallions for a delightful crunch. The best part? It comes together in just a few minutes, making it perfect for busy evenings.

Recipe Snapshot

Total Time:
25 mins

Prep Time:
5 mins

Cook Time:
20 mins

Difficulty:
Easy

Calories:
350 kcal

Protein:
24 g

Diet:
Keto, Gluten-Free

Fat:
18 g

Tools Used:
Wooden Spoon, Skillet, Chef’s Knife, Mixing Bowl

As I started cooking, I couldn’t help but feel a little creative, thinking about how I could personalize my Salmon Fried Rice each time. Whether it’s throwing in some extra vegetables or adjusting the seasoning to match my mood, this recipe is incredibly flexible. Plus, it’s a fantastic way to use up any leftovers from previous meals. The combination of flavors and textures just works so harmoniously, making it hard to resist going back for seconds.

So if you haven’t tried making Salmon Fried Rice yet, now’s the perfect time! You’ll love the savory taste, the satisfying crunch, and the ease of preparation. Get ready to impress your family or have a tasty solo dinner that feels like a restaurant experience at home.

FAQ

Absolutely! Fresh salmon works wonderfully in Salmon Fried Rice. Just ensure it’s cooked through thoroughly, and flake it into smaller pieces for easy mixing with the rice. Fresh salmon adds a delicious flavor and texture that enhances the overall dish.

If you’re looking to make this Salmon Fried Rice low-carb, you can swap traditional rice for additional cauliflower rice or even shredded zucchini. This adjustment will keep the dish light yet still packed with flavor. Don’t forget to add extra seasonings to make up for the rice!

For a complete meal, Salmon Fried Rice pairs nicely with a light salad or steamed vegetables. A side of sautéed greens like bok choy or spinach adds a nutritious element, while a simple cucumber salad can provide a refreshing crunch. Feel free to customize based on your preferences!

Yes, you can prepare components of Salmon Fried Rice ahead of time! Cook the salmon and rice in advance and store them separately in the fridge. When you’re ready to eat, just heat everything up and follow the cooking steps. It’s a great solution for quick weeknight dinners.

Conclusion

The Salmon Fried Rice recipe is a delightful combination of flavors and textures that makes weeknight dinners enjoyable and stress-free. It’s a dish that brings together healthy ingredients and a comforting essence, perfect for those evenings when you crave something satisfying. I encourage you to give it a try; you might discover a new favorite that brings smiles to your table!

Salmon Fried Rice

The ultimate comfort food, Salmon Fried Rice is a quick and easy weeknight dinner that packs a punch of flavors. With tender pieces of salmon intertwined with fresh vegetables and rice, every bite is a delicious treat. It's a perfect way to enjoy a nutritious meal that satisfies cravings and brings happiness to your table. Try it tonight!

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Prep Time 5

Cook Time 20

Total Time 25

Course Dinner

Cuisine Asian

Servings 1 servings

Calories 350 kcal

Equipment

Wooden Spoon
Skillet
Chef's Knife
Mixing Bowl

Ingredients

4 ounces wild salmon fillet skinned
1 teaspoon sesame oil divided
1 large scallion or 2 small, 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

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.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to three days.
Freezing: Freeze the fried rice without the salmon for up to one month. Reheat thoroughly before serving.
Variations: Add your favorite vegetables like peas, carrots, or bell peppers for a colorful twist.

Serving size: This recipe is easy to double for meal prep or sharing.
Presentation: Serve with extra scallions and Sriracha for an extra pop!