Directions

To Cook

1. Pan fry salmon for 2 mins on each side or until it turns opaque.
2. Flake salmon with a fork to break it into pieces, set aside.
3. Heat a non-stick wok and add the cooking oil. Crack eggs in the wok and scramble them.
4. When the salmon is about 80% cooked, remove from wok and set aside.
5. Keep wok on medium high heat and add the sesame oil and spring onions.
6. Stir fry until nicely coated with oil.
7. Add rice and slightly increase the heat and cook for 2 minutes, stirring often.
8. When rice is coated with oil, add the salmon and continue stirring until the salmon is well mixed. Be gentle so that the salmon doesn’t break up too much.
9. Add the eggs and mix well.
10. Stir in soy sauce, salt, white pepper, and freshly ground black pepper and remove from heat.
11. Serve immediately.