On the menu tonight – Teriyaki Salmon & Cauliflower Fried Rice!
I made this Teriyaki Salmon Fried Rice with Cauliflower as a way to pack more vegetables into fried rice without giving up the rice altogether. Instead of replacing the rice with cauliflower, this recipe combines basmati rice with riced cauliflower, peas, and carrots. The result still eats like fried rice, but with a lot more vegetables in every serving.
Chunks of salmon make it substantial enough for dinner, while teriyaki sauce brings everything together with a sweet and savory glaze. I finished mine with a drizzle of homemade chili oil, which added just the right amount of heat.
The Secret Is Cooking Everything in Stages
Fried rice cooks quickly, but that doesn’t mean everything should go into the wok at once.
The cauliflower and frozen vegetables contain quite a bit of water. Cooking them separately first allows that moisture to evaporate instead of turning the finished fried rice soft and steamy.
The salmon gets the same treatment. Searing it separately gives the outside some color while allowing you to leave the center slightly underdone. It finishes cooking when everything comes back together at the end.
Why Mix Cauliflower and Rice?
I wasn’t trying to make traditional cauliflower fried rice or eliminate rice from the dish. I wanted the texture and flavor of actual fried rice while adding substantially more vegetables.
Using both worked really well. The basmati rice provides the familiar fried-rice texture, while the riced cauliflower blends into the dish surprisingly well alongside the peas and carrots.
Patrick’s Tips
Get the wok hot. A properly heated wok helps the ingredients fry rather than slowly steam.
Listen to the cauliflower. When frozen cauliflower first hits the wok, you’ll hear a wet, steamy hiss. As the moisture cooks away, that changes to a sharper, drier sizzle. That’s a good indication that you’re ready to move on.
Give the rice some contact time. Don’t constantly toss it. Let the rice sit against the hot wok for 20–30 seconds at a time so it has a chance to develop some toasted flavor.
Have everything ready before you start. Once the wok is hot, the cooking moves fast. This is not the recipe where you want to stop halfway through to chop the garlic.
Add the teriyaki sauce last. Once the sauce goes in, you only need enough time to coat everything and heat it through. Teriyaki contains sugar and can scorch quickly against a very hot wok.
Make It Your Own
The homemade chili oil is optional, but I really liked the extra heat it added at the table. Adding it individually also lets everyone control how spicy they want their serving.
Teriyaki Salmon Fried Rice with Cauliflower
Wok-seared salmon, basmati rice, riced cauliflower, peas, carrots, and eggs tossed with teriyaki sauce for a quick, vegetable-packed fried rice.
Ingredients
- 12–16 ounces salmon, skin removed and cut into ¾–1-inch pieces
- 1 teaspoon soy sauce
- ½ teaspoon toasted sesame oil
- 1 teaspoon neutral high-heat oil
- ½ teaspoon cornstarch
- ¼ teaspoon freshly ground black or white pepper
- 1 (12–16-ounce) bag cauliflower medley with riced cauliflower, peas, and carrots
- 1–1½ cups frozen peas and carrots
- 1 package Uncle Ben's Original Ready Rice Basmati (microwave rice)
- 2 large eggs, beaten
- 3 scallions, whites and greens separated and sliced
- 3 garlic cloves, finely chopped
- 1–2 teaspoons fresh ginger, finely minced or grated
- 2–3 tablespoons neutral high-heat oil, divided
- 1 pouch Kevin's Teriyaki Sauce, 7oz
- Homemade chili oil, to taste, for serving
Instructions
Combine the salmon with the soy sauce, sesame oil, 1 teaspoon neutral oil, cornstarch, and pepper. Toss gently to coat and marinate for 10–15 minutes while preparing the remaining ingredients.
Prepare the basmati rice according to the package directions. Spread the hot rice onto a plate or shallow bowl and leave it uncovered while you begin cooking. This allows steam to escape and helps dry the surface of the rice.
Prepare the cauliflower medley mixture by putting the contents into a colander to drain any excess water.
Heat a wok over high heat until thoroughly hot. Add the cauliflower medley without oil and cook, tossing periodically, for 4–7 minutes. If starting from frozen, it will initially release considerable moisture. Continue cooking until most of that moisture has evaporated and the sound changes from a wet hiss to a drier sizzle. Transfer to a large bowl.
Add the frozen peas and carrots to the hot wok. Cook for 2–3 minutes, tossing occasionally, until thawed and most of the surface moisture has evaporated. Transfer to the bowl with the cauliflower.
Return the empty wok to high heat and allow it to become thoroughly hot. Add about 1 tablespoon neutral oil and swirl to coat. Add the salmon in a single layer and cook undisturbed for 45–60 seconds. Turn or toss the salmon and cook for another 1–2 minutes, until browned outside but still slightly underdone in the center. Transfer to a clean plate.
Reduce the heat to medium-high. Add 1–2 teaspoons oil followed by the beaten eggs. Let the eggs sit for about 10 seconds, then gently scramble them into fairly large curds. Remove while still slightly glossy and transfer to the plate with the salmon.
Return the wok to high heat and add about 1 tablespoon neutral oil. Add the scallion whites and ginger and stir-fry for about 20 seconds. Add the garlic and cook for another 10–15 seconds, just until fragrant.
Immediately add the prepared basmati rice. Break apart any clumps and spread the rice across the hot surface of the wok. Leave it undisturbed for 20–30 seconds, then toss. Repeat several times for about 2 minutes, allowing the rice to make direct contact with the hot wok and develop a lightly toasted flavor.
Return the cauliflower medley and peas and carrots to the wok. Stir-fry for another 2–3 minutes, alternating between tossing the mixture and allowing it to sit briefly against the hot wok. The vegetables and rice should be hot and relatively dry before proceeding.
Return the salmon and eggs to the wok along with most of the scallion greens. Gently toss everything together, taking care not to break apart the salmon.
Pour in the teriyaki sauce and toss until it evenly coats the salmon, rice, and vegetables and everything is piping hot, about 30–60 seconds. Remove from the heat promptly; the sugar in the teriyaki sauce can scorch against a very hot wok if cooked too long.
Divide among bowls or plates. Garnish with the reserved scallion greens and drizzle with homemade chili oil to taste. Serve immediately.
Notes
Have all of your ingredients prepared and beside the stove before heating the wok. Once stir-frying begins, the recipe moves quickly. The key to good texture is removing excess moisture from the cauliflower and frozen vegetables before combining everything. You're drying them in the wok rather than trying to deeply brown them. Don't fully cook the salmon during its first trip through the wok. Leaving the center slightly underdone prevents it from becoming dry when it goes back into the wok at the end.
