Ingredients:

  • 2 large Salmon Fillets (approx. 350g total / 12 oz), skin removed, pin-boned
  • 1 Tbsp (15 ml) Neutral Oil (for salmon)
  • Pinch Salt and Pepper
  • 4 cups (approx. 800g) Cooked, Cold Day-Old Rice (must be refrigerated)
  • 2 Tbsp (30 ml) Neutral Oil (High Smoke Point), divided
  • 3 Large Eggs, lightly beaten with a pinch of salt
  • 3 cloves Garlic, finely minced
  • 1 Tbsp Fresh Ginger, finely grated or minced
  • 1 medium Carrot, peeled and diced very small
  • 1 cup (150g) Frozen Peas
  • 4 Spring Onions (Scallions), thinly sliced (whites and greens separated)
  • 4 Tbsp (60 ml) Light Soy Sauce (or Tamari for gluten-free)
  • 1 Tbsp (15 ml) Oyster Sauce (Optional)
  • 1 tsp (5 ml) Toasted Sesame Oil
  • ½ tsp White Pepper

Instructions:

  1. Prepare the Components: Season the salmon fillets lightly. Pan-sear or bake until just cooked. Let cool slightly, then flake into generous bite-sized pieces and set aside. Ensure the rice is thoroughly cold and break up any large clumps with your hands. Mince aromatics, dice the carrot, and slice the spring onions (keeping whites separate from the greens).
  2. Cook the Eggs: Heat 1 Tbsp of neutral oil in a wok or large frying pan over medium-high heat. Pour in the beaten eggs. Cook quickly, stirring gently, until barely set (soft scrambled). Immediately remove the eggs from the wok and set them aside on a plate.
  3. Sear Vegetables and Aromatics: Return the wok to high heat and add the remaining 1 Tbsp of neutral oil. Wait until the oil shimmers. Add the white parts of the spring onions, minced garlic, and ginger. Stir-fry rapidly for 30 seconds until fragrant, ensuring the garlic does not burn. Add the diced carrot and stir-fry for 2 minutes to soften slightly.
  4. The Rice Fry: Add the cold rice to the wok and turn the heat to maximum. Using the back of your spatula, press the rice firmly against the bottom of the wok, then scrape and toss. Continue this high-heat toss for 3–4 minutes until the rice begins to sound dry and looks slightly toasted.
  5. Sauce and Combine: Push the rice to one side of the wok. Add the soy sauce and oyster sauce (if using) directly to the hot spot of the wok and let it bubble for 5 seconds to intensify the flavor. Immediately toss the rice to coat thoroughly. Add the white pepper and the frozen peas, cooking for 1 minute.
  6. Finish and Serve: Gently fold in the flaked salmon and the reserved scrambled eggs. Heat through for about 1 minute, being careful not to break up the salmon too much. Remove the wok from the heat, drizzle the toasted sesame oil over the rice, and give it one final quick toss. Stir through the green parts of the sliced spring onions and serve immediately while piping hot.