If you don't have day old rice, you can take freshly made rice, spread it out in an even layer on a sheet pan, and put it into a 200°F (93°C) oven for 12 minutes.
- 3 Tbsp soy sauce
- 1 teaspoon brown sugar
- 1 Tbsp olive oil
- 2/3 cup diced red onion
- 2/3 cup diced red bell pepper
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 3 eggs, well beaten
- 4 cups day old cooked white rice (from about 2 cups of raw rice)
- 1 cup frozen peas, thawed
- 2 cups cooked salmon in large chunks
- 2 green onions, thinly sliced, including the greens
- Cilantro (or parsley) for garnish
1 Mix brown sugar with soy sauce: Dissolve the brown sugar in the soy sauce in a small bowl. Set aside.
2 Sauté onion and and bell pepper, add garlic, ginger: Heat the olive oil in a large sauté pan or wok on medium high heat. Add the diced red onion and bell pepper and sauté until lightly browned, about 5 minutes.
Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more.
3 Add eggs, then rice: Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often.
4 Add peas, salmon, green onions, soy sauce mixture: Add the peas, salmon, and green onions. (Be gentle with the salmon so you don't break it up too much.) Stir in the soy sauce mixture and remove from heat.
Garnish with cilantro to serve, serve immediately.