Salmon Fried Rice for One (Quick & Healthy) | CookOS

Salmon Fried Rice

Name: Salmon Fried Rice for One (Quick & Healthy)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 4 ounces wild salmon fillet (skinned); 1 teaspoon sesame oil (divided); 1 large or 2 small scallions (thinly sliced, whites and greens separated); 1/2 cup cooked cold rice ( preferably brown short grain); 3/4 cup cauliflower rice (fresh or frozen); 1 large egg (beaten); 1/2 tablespoon soy sauce (or gluten-free Tamari); Sriracha or Chile-garlic sauce (optional for serving)

This single-serving salmon fried rice combines wild salmon, brown rice, and cauliflower rice into a balanced, quick meal that's ready in minutes. It's designed specifically for one person without leftover hassle.

🌍Asian 🥗Gluten-Free 🥗Pescatarian 🏷️How to make fried rice 🏷️Leftover salmon recipes 🏷️Recipes for one

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🏷️Salmon fried rice

Total

25 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Skinnytaste

Ingredients

4 ounces wild salmon fillet (skinned)
1 teaspoon sesame oil (divided)
1 large or 2 small scallions (thinly sliced, whites and greens separated)
1/2 cup cooked cold rice ( preferably brown short grain)
3/4 cup cauliflower rice (fresh or frozen)
1 large egg (beaten)
1/2 tablespoon soy sauce (or gluten-free Tamari)
Sriracha or Chile-garlic sauce (optional for serving)optional

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Instructions

1
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.
2
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.
3
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.
4
With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
5
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.
6
Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

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Tips & Notes

Pro tips

Keep all ingredients prepped and within reach before you start cooking; fried rice cooks quickly and there's no time to pause mid-recipe.
Use cold cooked rice to prevent clumping and mushiness; room-temperature or warm rice will break apart unevenly.
Separate scallion whites and greens—cook whites with the salmon for deeper flavor, then scatter greens on top at the end for fresh bite.
Pat the salmon dry with paper towels before cooking to ensure it crisps rather than steams in the pan.

Substitutions

Sesame oil → peanut oil or vegetable oil (loses sesame depth but works for neutral flavor)
Wild salmon → shrimp, diced chicken, or tofu (adjust cooking time; shrimp 2–3 minutes, tofu 1–2 minutes)
Brown rice → white rice or cooked quinoa (whites rice cooks faster; quinoa adds texture)
Cauliflower rice → additional brown rice or frozen peas and carrots (less vegetable volume but still satisfying)

Storage & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a skillet over medium heat with a splash of water to avoid drying out.

Common Questions

Can I make this ahead or meal prep it?

Yes. Cook and cool the rice the day before, store it in the fridge, and assemble the fried rice fresh when ready to eat for best texture.

What type of salmon works best?

Wild salmon fillet (skinned) is specified, but farm-raised works too. Thaw frozen salmon first and pat dry to prevent excess moisture in the pan.

Can I use white rice instead of brown?

Yes. Use the same amount of cooked cold white rice; it will cook slightly faster but has less fiber.

Is this recipe gluten-free?

Yes, if you use tamari instead of regular soy sauce, which is specified as an option in the ingredient list.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). It will turn opaque and lose its translucent appearance.