Salmon Fried Rice (Print Version)

# Ingredients:

→ Protein

01 - Skinless wild salmon fillet, 4 oz
02 - 1 beaten large egg

→ Produce

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

→ Grains and Seasonings

05 - Cold cooked brown short-grain rice, 1/2 cup
06 - Sesame oil, 1 tsp split into two portions
07 - Soy sauce or tamari (gluten-free works too), 1/2 tbsp

→ Optional Toppings

08 - Chile-garlic sauce or Sriracha

# Instructions:

01 - In a skillet on medium-high, cook the salmon for 5 minutes on each side. Remove, break into chunks, and wipe skillet clean.
02 - Add half of the sesame oil to a hot skillet. Toss in scallion whites and cook for about a minute until fragrant.
03 - Spread rice out evenly in the pan. Let it crisp up for 2-3 minutes without stirring. Stir in cauliflower rice and cook another few minutes.
04 - Move the rice aside. Pour egg into the free space, and stir it continuously for 30-60 seconds until set. Mix egg into rice.
05 - Mix in soy sauce and leftover sesame oil. Add in salmon and sprinkle with scallion greens. Top with your optional sauce.

# Notes:

01 - Chilled rice keeps the texture firm, not mushy.
02 - Any type of cooked rice can work here.
03 - This dish can easily be scaled up for larger portions.

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