This quick Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a quick meal you can whip up for lunch or dinner.
4ounceswild salmon fillet(skinned)
1large or 2 small scallions(thinly sliced, whites and greens separated)
1/2cup cooked cold rice( preferably brown short grain)
3/4cupfrozen cauliflower rice
1/2tablespoonsoy sauce(or gluten-free Tamari)
Sriracha or Chile-garlic sauce(optional for serving)
Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.
Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.
Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.