5-Spice Salmon & Cauli Egg Fried 'Rice'

A seriously simple and rewarding mid-week dinner, which is quick to make and healthy too! 


  • 2 fillets salmon 
  • 1tsp 5-spice powder 
  • 1/2 lime
  • 1 medium size cauliflower head, cut into chunks including the stem 
  • 3 organic eggs 
  • 2 spring onions, sliced 
  • 1tsp shrimp paste OR 1tbsp frozen baby shrimp 
  • 1 chilli, finely sliced 
  • 1tbsp tamari or soy 
  • 2tsp rapeseed oil 
  • salt and pepper  


  • For the salmon, preheat the oven to 180C and line a baking tray with baking parchment
  • Mix 1tsp of oil with the 5-spice powder and seasoning to make a paste, and spread all over the salmon fillets. Leaving to one side for the marination to work 
  • Two ways to get cauli rice: grate the florets OR throw into a food processor and use the pulse setting until it resembles rice. I also like to use the tender outer leaves to add some easy greens into the dinner
  • Heat the remaining oil in a frying pan or wok, adding in the shrimp paste or shrimps and chilli - it will smell very fishy but this does calm down! 
  • Put the salmon in the oven at this point - it will only need 12mins in the oven from room temperature 
  • Crack the eggs into the wok and mix/scramble into the shrimps and chilli 
  • When it’s all cooked through and thoroughly mixed, put all of the cauli rice into the wok and keep it moving, mixing the egg and shrimp mix into the rice
  • The ‘rice’ takes about 8 mins or so to cook through, and you’ll be able to tell because of the slight colour change into a golden colour 
  • When the salmon is done - you want just done so it’s still very soft in the middle - take it out of the oven and squeeze a bit of lime over each fillet 
  • All is now ready to serve!