Start by seasoning the wild salmon fillet with a pinch of salt and pepper. Heat half of the sesame oil in a skillet over medium heat. Once hot, add the salmon fillet and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove the salmon from the skillet and set aside to cool slightly. Once cooled, flake the salmon into bite-sized pieces.
In the same skillet, add the remaining sesame oil. Add the white parts of the scallions and sauté for about 1 minute until they are fragrant.
Next, stir in the cauliflower rice and cook for another 2-3 minutes, allowing it to soften. If using frozen cauliflower rice, make sure it's heated through.
Add the cooked cold rice to the skillet, breaking up any clumps. Stir well to combine with the cauliflower rice and scallions.
Push the rice mixture to one side of the skillet and pour the beaten egg into the empty space. Scramble the egg until fully cooked, then mix it into the rice.
Gently fold the flaked salmon into the rice mixture, along with the soy sauce or Tamari. Stir until everything is well combined and heated through.
Remove from heat and transfer your Salmon Fried Rice to a serving dish. Garnish with the green parts of the scallions and drizzle with Sriracha or Chile-garlic sauce if desired. Enjoy your meal warm!
