Step 1

Bring a large saucepan of water to the boil over medium-high heat. Add the rice and cook for 12 mins or until tender. Drain well. Spread the rice evenly over a baking tray. Place in the fridge for 1 hour or until the rice is dry to the touch.

Step 2

Heat a wok or large frying pan over high heat. Add 1 tsp of the oil and swirl to coat the base of the wok or pan. Add half the egg and swirl to coat the base. Cook for 30 secs or until the egg is light golden underneath and just set. Turn onto a clean work surface. Roll the egg into a log and thinly slice crossways. Transfer to a plate and cover to keep warm. Repeat with the remaining egg.

Step 3

Heat the remaining oil in the wok or pan. Add the garlic and cook for 30 secs or until golden and crisp. Use a slotted spoon to transfer to a small bowl. Add the ginger and rice to the wok or pan and stir-fry for 3 mins or until heated through.

Step 4

Add the chilli, if using, fish sauce, kecap manis and 2 tbs water to the rice mixture in the wok or pan. Stir-fry for 1 min or until the mixture is well combined. Add the tomato and salmon and cook, tossing occasionally, for 3 mins or until the tomato is just tender. Add the egg and toss to combine. Season.

Step 5

Divide the fried rice evenly among serving bowls. Arrange cucumber, fried garlic, bean sprouts and spring onion curls over the rice in the bowls.