Pat dry and season the salmon with a pinch of salt and white pepper.
10 oz salmon fillet
Heat the wok and add some oil. Cook the salmon at 3 min per side until just about cooked through. Break into large chunks. It will cook longer, so do not fully cook the salmon.
2 tbsp avocado oil
Add onion and garlic. Sauté 2 minutes until fragrant.
½ onion, 3 cloves garlic
Add day-old rice, put it all on an even layer and don’t stir for 2 min so it crisps up.
2 cups day-old cooked rice
Pour in whisked eggs, let it cook for 1 minute, then fold into rice.
2 eggs
Drizzle soy, oyster, and sesame oils. Toss everything.
1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, ½ tsp white pepper
Garnish with chili oil, chives, squeeze lemon, and serve immediately.
Garnishes with chili oil
