Step 1

Gather all the ingredients. I do not recommend cooking fried rice for more than 2 servings, especially if you're new to making fried rice. The ingredients need some space to move around inside the wok, and the wok gets heavy for you to lift and to shake.

Step 2

If you don't have the leftover salted salmon, we make a simplified version today. Preheat the oven or toaster oven to 400ºF (200ºC) and line the baking sheet with aluminum foil. Quickly rinse the salmon under running water and pat dry with a paper towel. Sprinkle salt on both sides of salmon and bake at 400ºF (200ºC) for 15-20 minutes (cooking time may vary depends on thickness).

Step 3

Break the salmon into small pieces.

Step 4

Chop the green onion into small pieces and beat the egg.

Step 5

If you are using rice from the freezer, warm it up in the microwave.

Step 6

Heat the wok over medium-high heat. When it’s getting hot, add 2 Tbsp oil. When you see white smoke coming off from the wok, add the beaten egg to the wok. The egg will not stick to the pan as long as you put enough oil.

Step 7

Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.

Step 8

Keep wok on medium-high heat and add 1 Tbsp sesame oil.

Step 9

Add the green onions and stir fry until nicely coated with oil.

Step 10

Add the rice and break the chunk of rice. Toss the wok (which is why you don’t want to put too much rice) so the rice will fry out and mix well together.

Step 11

When rice is coated with oil, add the shredded salmon and toss the wok again.

Step 12

Add the egg back into the wok and break it into small pieces.

Step 13

When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper.

Step 14

Toss the wok again and mix it all together.

Step 15

You can fill up a bowl with fried rice and transfer to a plate. Serve immediately.

Step 16

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.