Ingredients
15-17 oz of canned salmon, drained
3 large eggs, whisked
4 tbsp soy sauce
1/2 tsp of salt
6 scallion stalks, chopped
8 cups of cooked Japanese short or medium grain rice
2 tbsp of sesame oil
a pinch of ground black pepper
4 tbsp of neutral oil
Directions
1. Heat a wok or a skillet over medium heat. When heated, add 3 tbsp of neutral oil and chopped scallions – only the white part. Saute until fragrant – about 2 minutes.
2. Add the canned salmon or salmon fillet. Break the salmon chunks into smaller pieces and lightly saute.
3. Add your rice. Once the rice is mixed in with salmon pieces, make space in the middle of the skillet and add 1 tbsp of neutral oil.
4. Pour in your whisked egg and mix it in well with the rice and salmon. Add your chopped scallions (the green part.)
5. Add in your soy sauce, sesame oil, salt, and pepper and mix them in well.
6. Plate and enjoy!
