Fried Salmon Rice

Fried salmon rice for one is made with frozen brown rice and chopped cauliflower for a quick meal you can prepare in 20 minutes for lunch or dinner.

It is probably very clear from the many fried rice recipes on my blog that I love fried rice! While I enjoy ordering fast food from a restaurant, I always try to find ways to reproduce fried rice at home. This way, I can control what goes in it and keep it a little lighter. I have many fried rice recipes, like House Special Fried RiceAnd the Fried Rice With Pineapple And Shrimp, And the Fried rice with spicy shrimp But since I’m the only fan of salmon in my home, I usually make this dish for one, it’s my favorite! Also great with leftover salmon. You can double or triple as needed.

I like to combine fried rice with cauliflower rice, so my family can’t pick out the vegetables. And the truth is, they never know it’s there! I also do this as a way to add volume to the rice. If you want extra veggies, add some frozen peas.

Using frozen brown rice from Trader Joe’s is the secret to fried rice in under 20 minutes. This simple fried rice recipe is an easy meal in one bowl. It contains only seven ingredients (eight if you have a sriracha for some spice). Busy
On a weekend night, this dish is a go-to fabulous. You can even double, triple, or quadruple the recipe as needed. Fried rice is a great leftover, so it’s perfect for a quick lunch the next day.

Does rice need cold to make fried rice?

Yeah! It is best to use old cold rice when making fried rice. The rice will be crunchier than warm rice, which will not fry either and will be more mushy. I love using Trader Joe’s frozen brown rice because it is so convenient. If you don’t have frozen rice, you can cook it and use the leftovers.

More fried rice recipes you’ll love:

Fried salmon rice

408 Callus
34 protein
28 Carbohydrates
17.5 Fats

Preparation time: 5 Accurate

Cooking time: 20 Accurate

Total time: 25 Accurate

This quick fried salmon rice is made with frozen brown rice and chopped cauliflower for a quick meal that you can have for lunch or dinner.

4 ounce Wild salmon filletAnd the skin
1 small spoon Sesame oilAnd the divided
1 1 large onion or 2 small onionsAnd the Thin slices, separate the eggs from the greens
1/2 Cold cooked brown residueAnd the It is preferred to have a short grain
3/4 cup Frozen cauliflower rice
1 Big eggAnd the To hit
1/2 Tablespoon I am willowAnd the Or a gluten-free tamari
Sriracha or Chili garlic sauceAnd the Service optional

Cook salmon in a skillet over medium-high heat for 5 minutes on each side. Set aside and peel the salmon into small pieces with a fork. Wipe down the pan.
Heat half a teaspoon of oil in a medium non-stick frying pan over medium-high heat. Add green onion whites and cook, stirring, for about a minute, until fragrant.
Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until bottom is slightly crunchy. Add the cauliflower rice and continue cooking, stirring occasionally, for 2 to 3 minutes or until smooth.
With a spoon or spoon, push the rice into one side of the pan. Break the egg on the other side.
Cook, with constant stirring of eggs, for 30 to 60 seconds or until they’re cooked through. Mix the rice, cauliflower, and eggs until well combined. Add soy sauce and sesame oil.
The reserved salmon is gently folded and turned over, and served immediately garnished with green onion greens. Serve with Sriracha sauce if desired.

service: 1PlateAnd the Calories: 408CaloriesAnd the Carbohydrates: 28GAnd the protein: 34GAnd the Fat: 17.5GAnd the Saturated fat: 3.5GAnd the Cholesterol: 248.5MgAnd the sodium: 733MgAnd the the basic: 4GAnd the sugar: 2.5G