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This Fried “Rice” With a Mediterranean Twist Is a Protein-Packed Meal In Bowl

Veg-loaded cauli-rice stands in for grains in this salmon bowl.

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Find prepared cauli-rice in the produce or frozen section of the grocery store, or you can DIY by pulsing cauliflower in the food processor.

Salmon Fried Cauli-Rice

25 min



  • 2 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 1 tsp ground ginger
  • 1⁄2 tsp toasted sesame oil


  • 2 tbsp extra-virgin olive oil, divided
  • 12 oz riced cauliflower
  • 5 oz shiitake mushrooms, diced
  • 2 carrots, grated
  • 1 zucchini, diced
  • 1 shallot, minced
  • 2 large eggs
  • 3 tbsp chives
  • 2 tbsp hemp seeds
  • 1 1⁄2 lb skinless wild-caught salmon, sliced into cubes
  • 1⁄8 tsp each sea salt and black pepper


  1. Place all sauce ingredients in a jar. Seal and shake. Set aside.
  2. In a large nonstick skillet on medium-high, heat one-half of olive oil. Add cauliflower, mushrooms, carrots, zucchini and shallot. Sauté 5 to 6 minutes, or until vegetables are tender.
  3. Whisk eggs in a bowl and add to vegetables; toss to coat. Cook for 2 minutes.
  4. Shake sauce again; add to pan. Stir to combine. Add chives and hemp seeds and stir. Transfer to a large serving bowl. Wipe out pan.
  5. In the same pan on medium-high, heat remaining one-half of olive oil. Add salmon and season with salt and pepper. Cook 3 minutes per side. Serve over cauli-rice.

NOTE: If following our Meal Plan, freeze 1 serving for later in the week and refrigerate remaining. Reheat when called for.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 464
  • Carbohydrate Content 18 g
  • Cholesterol Content 170 mg
  • Fat Content 23 g
  • Fiber Content 5 g
  • Protein Content 46 g
  • Saturated Fat Content 4 g
  • Sodium Content 481 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 7 g