Grammy's Kitchen · Fried Rice · Salmon Fried Rice
One of 120 fried rice recipes we measured
from www.skinnytaste.com
26 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 49% | 30% |
| vegetables and beans | 0% | 27% |
| aromatics | 0% | 29% |
| egg | 22% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 4 ounces wild salmon fillet (skinned) |
| 4 g | 1 teaspoon sesame oil (divided) |
| 1 large or 2 small scallions (thinly sliced, whites and greens separated) | |
| 92 g | 1/2 cup cooked cold rice ( preferably brown short grain) |
| 139 g | 3/4 cup cauliflower rice (fresh or frozen) |
| 50 g | 1 large egg (beaten) |
| 8 g | 1/2 tablespoon soy sauce (or gluten-free Tamari) |
| Sriracha or Chile-garlic sauce (optional for serving) |
Method: 6 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this with regular rice and kept everything about the same and WOW! I'm impressed! I have been around Filipinos for the last 20 or so years of my life and they make fried rice so complicated! Don't get me wrong it's delicious but I love that I can throw ” — a cook, 5.0★
“Delicious and easy stir fried rice with salmon dish. I added some toasted pine nuts too for extra flavour and protein with anti inflammatory properties. Would be good too without the salmon for a veggie/vegan option- add tofu and or edamame beans for additiona” — a cook, 5.0★