Salmon Fried Rice (Print Version)

# Ingredients:

→ Protein

01 - 4 ounces wild salmon fillet, skinned
02 - 1 large egg, beaten

→ Produce

03 - 1 large or 2 small scallions, sliced (whites and greens separated)
04 - 3/4 cup cauliflower rice, fresh or frozen

→ Grains and Seasonings

05 - 1/2 cup cooked cold brown short grain rice
06 - 1 teaspoon sesame oil, divided
07 - 1/2 tablespoon soy sauce or gluten-free tamari

→ Optional Toppings

08 - Sriracha or chile-garlic sauce

# Instructions:

01 - Cook salmon in a skillet over medium-high heat for 5 minutes per side. Set aside and flake into chunks. Wipe skillet clean.
02 - Heat half the sesame oil in skillet over medium-high heat. Cook scallion whites until fragrant, about 1 minute.
03 - Add rice in an even layer and cook without stirring for 2-3 minutes until crispy. Add cauliflower rice and cook 2-3 minutes more.
04 - Push rice aside, pour beaten egg into empty space. Cook, stirring constantly until set, 30-60 seconds. Mix with rice.
05 - Stir in soy sauce and remaining sesame oil. Fold in flaked salmon. Garnish with scallion greens and optional sauce.

# Notes:

01 - Use cold rice to prevent mushiness
02 - Can substitute any type of cooked rice
03 - Recipe is easily scaled up for more servings

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