Salmon Fried Rice for One is made with frozen brown rice and diced cauliflower for a quick meal that you can whip up for lunch or dinner in 20 minutes.
Salmon Fried Rice
It’s probably pretty obvious from the many fried rice recipes on my blog that I LOVE fried rice! While I enjoy ordering takeout at a restaurant, I always try to find ways to recreate fried rice at home. That way I can control what’s in it and keep it a little easier. I have several fried rice recipes like homemade fried rice, fried rice with pineapple shrimp, and fried rice with spicy shrimp, but being the only salmon lover in my house I usually whip this dish up for one, it’s my favorite! Also great with leftover salmon. You can double or triple as needed.
I love filling fried rice with cauliflower rice so my family can’t pick out the veggies. And the truth is, you never know it’s in there! I also do this to add volume to my rice. If you want extra veggies, throw in some frozen peas.
Using Trader Joe’s Frozen Brown Rice is my secret to fried rice in under 20 minutes. This simple fried rice recipe is a simple one-pot meal. It only has seven ingredients (eight if you had sriracha for some seasoning). Busy on one
This dish is a great choice on weekdays. You can even double, triple, or quadruple the recipe as needed. Fried rice makes great leftovers, so it’s perfect for a quick lunch the next day.
Does rice have to be cold to make fried rice?
Yes! When making fried rice, it’s best to use cold, one-day rice. The rice is crisper than if you use warm rice, which does not cook as well and is more moist. I love using Trader Joe’s frozen brown rice because it’s so convenient. If you don’t have frozen rice, you can cook your own and use the leftovers.
More Fried Rice Recipes You’ll Love:
Salmon Fried Rice
Preparation time: 5 min
Cooking time: 20th min
Total time: 25th min
This quick fried salmon rice consists of frozen brown rice and diced cauliflower for a quick meal to whip up with lunch or dinner.
- 4th Ounces Wild salmon fillet, skinned
- 1 teaspoon sesame oil, divided
- 1 large or 2 small spring onions, thinly sliced, white and green separated
- 1/2 cold cold remains brown, preferably short grain
- 3/4 Cup frozen cauliflower rice
- 1 big egg, beaten
- 1/2 tablespoon I am willow, or gluten-free tamari
- Sriracha or Chile Garlic Sauce, optional for serving
Cook the salmon in a pan over medium heat for about 5 minutes on each side. Set aside and peel the salmon into small pieces with a fork. Wipe the pan.
Heat 1/2 teaspoon of oil in a medium-sized non-stick pan over medium high. Add shallot white and cook, stirring, for about 1 minute until fragrant.
Add the rice in an even layer. Cook without stirring for 2 to 3 minutes or until the bottom becomes slightly crispy. Add the cauliflower rice, continue cooking, stirring occasionally, 2 to 3 minutes or until combined.
Use a spoon or spatula to slide the rice to one side of the pan. Crack the egg on the other side.
Cook the egg, stirring constantly, for 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg well. Stir in the soy sauce and sesame oil.
Carefully fold in the reserved salmon and toss, serve immediately garnished with spring onions. Serve with Sriracha sauce if desired.
Portion: 1bowl, Calories: 408kcal, Carbohydrates: 28G, Protein: 34G, Fat: 17.5G, Saturated fatty acids: 3.5G, Cholesterol: 248.5mg, Sodium: 733mg, Fiber: 4thG, Sugar: 2.5G
Blue Smart Points: 4th
Green Smart Points: 9
Purple Smart Points: 1
Keywords: how to make fried rice, leftover salmon recipes, recipes for one, fried salmon rice