Salmon Cauliflower Fried Rice (Print Version)

# Ingredients:

→ Protein

01 - 1 large egg, whisked lightly

02 - 4 oz wild salmon fillet, peeled

→ Produce

03 - 3/4 cup riced cauliflower, fresh or thawed

04 - 1 big or 2 small scallions, sliced thinly (separate green tops and white bottoms)

→ Grains and Seasonings

05 - 1/2 tbsp soy sauce or tamari for gluten-free

06 - Cold, cooked short-grain brown rice (1/2 cup)

07 - 1 tsp sesame oil (split into two portions)

→ Optional Toppings

08 - Hot sauce like Sriracha or chili garlic sauce

# Instructions:

01 - Sear the salmon on both sides in a hot pan for 5 minutes each. Break it into bite-sized pieces and wipe the pan clean.

02 - In the skillet, heat up half the sesame oil on medium-high. Toss in the white scallion pieces and cook till aromatic, about a minute.

03 - Spread the brown rice on the pan evenly and let it crisp up for 2-3 minutes. Stir in the cauliflower rice and cook for another 2-3 minutes.

04 - Move the rice off to the side of the pan. Pour in the egg and stir it quickly till scrambled and fully cooked, for about 30 seconds to a minute. Mix the egg back into the rice.

05 - Drizzle the rest of the sesame oil and soy sauce over the dish. Gently toss in the salmon bits. Sprinkle with scallion greens and finish with your choice of hot sauce.

# Notes:

01 - Cold rice works best—less chance of it becoming sticky.

02 - You can swap in any cooked rice you like.

03 - This scales up well if cooking for more people.

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