Salmon, Edamame and Cashew Cauliflower Fried Rice

This post is sponsored by Blue Harbor Fish Co.®.

I’m excited to share this recipe for Salmon, Edamame and Cashew Cauliflower Fried Rice with you. This healthier take on fried rice is easy, versatile, delicious and full of flavor.

The ingredients list is short and pantry/freezer friendly although I do highly recommend using a fresh head of cauliflower to make the cauliflower rice. It makes a noticeable difference in taste and texture.

When I say pantry friendly…it’s because this recipe uses Blue Harbor Fish Co.® Wild Pink Salmon as an easy no-cook protein source. This past year I have frequently used canned tuna or salmon as an easy, clean, affordable and good tasting protein source in stir fry-type dishes so I always keep my pantry stocked with Blue Harbor Fish Co.® Wild Pink Salmon and Wild Albacore Tuna.

There are a few things that make Blue Harbor Fish Co.® my number one choice when it comes to canned salmon and tuna.

• I absolutely love the jumbo lump style of the fish in the can. The big pieces work so well on salads or in dishes like this cauliflower fried rice.
• Superior taste. I find that Blue Harbor Fish Co.® has a fresh and mild taste that you don’t get with many other canned fish brands. I actually like to eat it straight out of the can or pouch because it tastes so good. It’s packed in water with just the right amount of sea salt.
• Blue Harbor Fish Co.® Wild Pink Salmon is boneless and skinless. I know that many of you have experienced the same unpleasant surprise that I have in opening a can of salmon and finding it full of bones and skin. I can assure you that you will never find that in a can of Blue Harbor Fish Co.® salmon.
• All Blue Harbor Fish Co.® products are wild caught and MSC Certified Sustainable Seafood. They are also free of preservatives, GMOs, gluten and soy.
• Clean and full of protein. There are only three ingredients in a can of Blue Harbor Fish Co.® Wild Pink Salmon – salmon, sea salt and water. There are 21 grams of protein in each 5-ounce can, 100 calories and 1.5 grams of fat.
• If salmon isn’t your favorite fish, this recipe would also be delicious with Blue Harbor Fish Co.® Wild Albacore Tuna. And both the Wild Pink Salmon and the Wild Albacore Tuna are available with no salt added! 

Now, let’s talk about how to make this Salmon, Edamame and Cashew Cauliflower Fried Rice.

You must promise me that you’ll try making your own cauliflower rice. I have to tell you one more time that it makes the biggest difference in taste and texture over using frozen cauliflower rice, especially in a dish like fried rice where you don’t want a lot of moisture in the rice. It’s as easy as chopping a head of cauliflower into florets and then pulsing them in the food processor.

I used a large food processor and worked in three batches because I didn’t want to overfill the food processor and over process the rice. I wanted to keep it nice and fluffy. This whole process took less than 10 minutes.

Once the cauliflower rice is ready to go it’s a quick sauté of all of the ingredients in a wok or large skillet. This dish has a flavorful base of fresh ginger, garlic and scallions along with the cauliflower rice, carrots, edamame, scrambled eggs and salmon. It’s seasoned with soy sauce, rice vinegar and a little sugar. You also have the option of adding red pepper flakes or sriracha if you want a little heat.

I finished the cauliflower fried rice off with a garnish of green onions and cashews. This was such an easy and tasty dinner and like I said, it’s super versatile. Feel free to swap out the proteins, use other types of frozen veggies (like a bag of peas and carrots) or use peanuts in place of the cashews. 

Here’s the recipe!

Salmon, Edamame and Cashew Cauliflower Fried Rice

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• Author: Jen
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

If you’re looking for a healthier take on fried rice, try this freezer and pantry friendly Salmon, Edamame and Cashew Cauliflower Fried Rice. This recipe is easy, clean and delicious!

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Ingredients

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• Olive oil
• 2 large eggs, beaten
• Salt
• 1 cup thinly sliced scallions, light and green parts separated (about 5-6)
• 3 garlic cloves, minced
• 1 tablespoon peeled, chopped fresh ginger
• 2-lb head cauliflower 
• 1/4 cup soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1 cup frozen edamame
• 1/2 cup matchstick carrots
• 2 (5-ounce) cans Blue Harbor Wild Alaskan Salmon
• 1/4 cup chopped cashews 

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Instructions

1. Cut cauliflower into florets and working in several batches, pulse florets in a food processor until riced. Set aside.
2. Whisk together the soy sauce, sugar and rice vinegar, 1/4 teaspoon of salt and red pepper flakes if you’re using them. Set aside.
3. Heat 2 teaspoons of olive oil in a large nonstick skillet or wok over medium heat. Scramble the eggs with a pinch of salt and set aside.
4. Add 3 tablespoons of olive oil to the skillet and add the white part of the scallions, ginger and garlic. Sauté for about a minute, stirring almost constantly to ensure that the garlic doesn’t burn.
5. Add the riced cauliflower and soy sauce mixture and cook for 3-4 minutes, stirring often. Add the edamame, carrots and salmon and continue to cook until the cauliflower rice is tender and the vegetables are heated through. Stir in the eggs and adjust seasoning as needed by adding more soy sauce, sriracha, etc.
6. Top with green parts of scallions and cashews and serve warm.

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