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!
Ingredients
Scale
- 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
Instructions
- Cut cauliflower into florets and working in several batches, pulse florets in a food processor until riced. Set aside.
- 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.
- 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.
- 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.
- 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.
- Top with green parts of scallions and cashews and serve warm.
