This post is sponsored by Blue Harbor Fish Co.®.

I’m excited to share this recipe for Salmon, Edamame and Cashew Cauliflower Fried Rice with you. This healthier take on fried rice is easy, versatile, delicious and full of flavor.

The ingredients list is short and pantry/freezer friendly although I do highly recommend using a fresh head of cauliflower to make the cauliflower rice. It makes a noticeable difference in taste and texture.

When I say pantry friendly…it’s because this recipe uses Blue Harbor Fish Co.® Wild Pink Salmon as an easy no-cook protein source. This past year I have frequently used canned tuna or salmon as an easy, clean, affordable and good tasting protein source in stir fry-type dishes so I always keep my pantry stocked with Blue Harbor Fish Co.® Wild Pink Salmon and Wild Albacore Tuna.

There are a few things that make Blue Harbor Fish Co.® my number one choice when it comes to canned salmon and tuna.

• I absolutely love the jumbo lump style of the fish in the can. The big pieces work so well on salads or in dishes like this cauliflower fried rice.
• Superior taste. I find that Blue Harbor Fish Co.® has a fresh and mild taste that you don’t get with many other canned fish brands. I actually like to eat it straight out of the can or pouch because it tastes so good. It’s packed in water with just the right amount of sea salt.
• Blue Harbor Fish Co.® Wild Pink Salmon is boneless and skinless. I know that many of you have experienced the same unpleasant surprise that I have in opening a can of salmon and finding it full of bones and skin. I can assure you that you will never find that in a can of Blue Harbor Fish Co.® salmon.
• All Blue Harbor Fish Co.® products are wild caught and MSC Certified Sustainable Seafood. They are also free of preservatives, GMOs, gluten and soy.
• Clean and full of protein. There are only three ingredients in a can of Blue Harbor Fish Co.® Wild Pink Salmon – salmon, sea salt and water. There are 21 grams of protein in each 5-ounce can, 100 calories and 1.5 grams of fat.
• If salmon isn’t your favorite fish, this recipe would also be delicious with Blue Harbor Fish Co.® Wild Albacore Tuna. And both the Wild Pink Salmon and the Wild Albacore Tuna are available with no salt added! 

Now, let’s talk about how to make this Salmon, Edamame and Cashew Cauliflower Fried Rice.

You must promise me that you’ll try making your own cauliflower rice. I have to tell you one more time that it makes the biggest difference in taste and texture over using frozen cauliflower rice, especially in a dish like fried rice where you don’t want a lot of moisture in the rice. It’s as easy as chopping a head of cauliflower into florets and then pulsing them in the food processor.

I used a large food processor and worked in three batches because I didn’t want to overfill the food processor and over process the rice. I wanted to keep it nice and fluffy. This whole process took less than 10 minutes.

Once the cauliflower rice is ready to go it’s a quick sauté of all of the ingredients in a wok or large skillet. This dish has a flavorful base of fresh ginger, garlic and scallions along with the cauliflower rice, carrots, edamame, scrambled eggs and salmon. It’s seasoned with soy sauce, rice vinegar and a little sugar. You also have the option of adding red pepper flakes or sriracha if you want a little heat.

I finished the cauliflower fried rice off with a garnish of green onions and cashews. This was such an easy and tasty dinner and like I said, it’s super versatile. Feel free to swap out the proteins, use other types of frozen veggies (like a bag of peas and carrots) or use peanuts in place of the cashews. 

Here’s the recipe!