2 Goody salmon with Salt.
1 green onion/scallion
1 large eggs
2 Tbsp neutral flavor oil (vegetable, canola, etc)
1 Tbsp sesame oil
2 cups cooked short rice (cold, preferably day-old)
1 tsp soy sauce low sodiom.
¼ tsp salt (to taste)
⅛ tsp white pepper powder (to taste)
Freshly ground black pepper (to taste)
1. Cut the salmon with the fork into a small pieces.
2. If you are using frozen rice, warm up in a microwave
3. Heat the wok over medium-high heat. When it’s getting hot, add the oil. When you see white smoke coming off from the wok, add the egg in the work. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate. Keep work on medium-high heat and add the sesame oil. Add the green onions and stir fry until nicely coated with oil. 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. When rice is coated with oil, add the shredded salmon and toss the wok again. Add the egg and break into small pieces When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper. Toss the wok again and mix it all together.