Easy Salmon Fried Rice
This crispy salmon fried rice is a flavorful and veggie-packed main dish! It's nutrient-dense, gluten-free, and can be made grain-free.
Ingredients
- 2 salmon filets
- Salt and pepper to taste omit pepper for AIP
- 3 tbsp coconut aminos divided
- 1 tbsp avocado oil
- ½ cup cauliflower rice
- ½ cup shredded carrots
- ¼ cup peas
- 2 cups cooked white rice cold (see notes for AIP)
- 2 tsp apple cider vinegar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ginger powder
- 2 tbsp green onion chopped
Instructions
- Remove the skin from the salmon and pat dry. Slice the salmon into small cubes and add to a bowl. Season with salt and pepper and top with 1 tbsp coconut aminos. Allow to marinate for 10-15 minutes in the fridge.
- Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 3 minutes on each side or until cooked through. Remove from the pan and set aside.
- Using the same pan, heat the oil over medium heat. Add the carrots, peas, and cauliflower rice and saute for 5-6 minutes or until the vegetables are tender.
- Add the white rice to the pan, break it up, and spread it to the bottom of the pan so there are no clumps. Allow the rice to begin to crisp, turning it often to crisp on all sides. This will take about 5-7 minutes.
- Once the rice is lightly crisp, stir in the cooked salmon, 2 tbsp of coconut aminos, apple cider vinegar, salt, pepper, onion, garlic, and ginger powder. Stir to combine.
- Serve topped with green onion.
Notes
- To make AIP, omit the peas and black pepper. Use all raw cauliflower rice and cook as directed rather than using white rice.
- Make sure that the rice is cold, and not fresh so it will more easily crisp.
- All nutrition facts are estimated and will vary.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 57.3g | Protein: 35.8g | Fat: 12.6g | Fiber: 2.3g