Wild Salmon Veggie Rice (Print Version)
# Ingredients:
→ Protein
01 -
4 ounces skinless wild salmon fillet
02 -
1 large egg, whisked
→ Produce
03 -
1 big or 2 tiny scallions, chopped (separate white and green parts)
04 -
3/4 cup riced cauliflower, frozen or fresh
→ Grains and Seasonings
05 -
1/2 cup leftover chilled brown short grain rice
06 -
1 teaspoon sesame oil, split in half
07 -
1/2 tablespoon tamari or regular soy sauce
→ Optional Toppings
08 -
Chile-garlic sauce or Sriracha
# Instructions:
01 -
Sear salmon in skillet on medium-high for 5 minutes each side. Put aside and break into chunks. Clean your skillet after.
02 -
Warm half the sesame oil in skillet on medium-high heat. Toss in scallion whites and cook until they smell good, about a minute.
03 -
Spread rice flat in pan and let it sit without touching for 2-3 minutes till crunchy. Throw in cauliflower rice and cook another 2-3 minutes.
04 -
Move rice to the side, pour whisked egg in the empty area. Stir constantly until egg firms up, about 30-60 seconds. Mix everything together.
05 -
Mix in soy sauce and the rest of the sesame oil. Gently add salmon chunks. Top with green scallion bits and hot sauce if you want.
# Notes:
01 -
Always use chilled rice to avoid soggy results
02 -
Any cooked rice works fine as a swap
03 -
You can double or triple this to feed more people