Ingredients:

  • 3 cups cooked jasmine rice, chilled/firm (about 540 g cooked)
  • 2 tablespoons neutral oil (vegetable, canola, or peanut) (30 ml)
  • 12 oz salmon fillet, skin-on or skinless (340 g), 1–1.5 in thickness
  • 1/2 teaspoon kosher salt (or to taste) (2.5 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 1 teaspoon neutral oil for searing (5 ml)
  • Optional: 1 teaspoon toasted sesame oil for finishing (5 ml)
  • 2 large eggs, lightly beaten (about 100 g)
  • 1 small yellow onion (or 3 scallions white parts or 1/2 cup diced onion) (75 g)
  • 3 scallions, white and green separated, thinly sliced (about 30 g)
  • 3/4 cup frozen peas and carrots mix (optional) (120 g) or 1/2 cup fresh peas + 1/4 cup diced carrot
  • 2 cloves garlic, minced (6 g)
  • 1-inch piece fresh ginger, minced (about 1 tsp) (2–3 g) (optional)
  • 2 tablespoons low-sodium soy sauce (30 ml) or tamari
  • 1 tablespoon oyster sauce (optional) (15 ml)
  • 1 teaspoon fish sauce (optional) (5 ml)
  • 1/2 teaspoon granulated sugar or honey (2 g)
  • 1 teaspoon toasted sesame oil (5 ml)
  • Freshly ground black pepper, to taste
  • 1–2 teaspoons toasted sesame seeds (optional) (5–10 g)
  • Extra sliced scallion greens for garnish
  • Lime wedges or a light drizzle of chili oil (optional)

Instructions:

  1. Prepare the rice: cook jasmine rice per package instructions if needed, spread on a tray to cool and chill at least 20–30 minutes (ideally overnight) so rice firms and dries slightly.
  2. Season and sear the salmon: pat salmon dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 teaspoon neutral oil in a skillet over medium-high heat and sear salmon, skin-side down if using skin, 3–4 minutes until crisp; flip and cook 2–4 minutes until opaque and flakes with a fork (target ~125–130°F / 52–54°C for medium). Transfer to a plate, let rest 3 minutes, then flake into large pieces and reserve any juices.
  3. Mix the sauce and prep aromatics: whisk together soy sauce, oyster sauce (if using), fish sauce (if using), sugar, and 1 teaspoon toasted sesame oil in a small bowl. Finely chop scallions, mince garlic and ginger, and measure peas/carrots.
  4. Scramble the eggs: heat 1 tablespoon neutral oil in the hot wok or skillet, pour in beaten eggs and scramble quickly to soft curds. Remove eggs to a bowl and set aside.
  5. Stir-fry the vegetables and rice: add remaining oil (about 1 tablespoon) to the hot wok, sauté onion whites or diced onion until translucent, add garlic and ginger for 20–30 seconds until fragrant, then add peas and carrots and stir until warmed. Add chilled rice, break up clumps with the spatula, spread rice over the hot surface and let sit 20–30 seconds to toast, then stir and repeat until rice is heated through and grains are separated.
  6. Season and combine: pour the sauce evenly over the rice and toss until glossy and well combined. Fold scrambled eggs into the rice. Gently fold in flaked salmon, keeping some larger pieces intact; warm through briefly without over-stirring.
  7. Finish and serve: taste and adjust seasoning with soy, salt, or pepper as needed. Stir in sliced scallion greens and a drizzle of sesame oil if desired. Plate and garnish with toasted sesame seeds, extra scallions, and lime wedges or chili oil. Serve immediately.