Serves 2; can be doubled.
2 tsp vegetable oil
1 large egg, lightly beaten
1/2 lb skinless salmon filet, bones removed, cut into large chunks
1/2 small red onion, halved and sliced, or 1/2 cup sliced scallions
1/2 cup fresh peas
1-1/2 cups cooked cold white or brown rice (leftover rice is great here)
1/2 tsp sesame oil
1 tsp oyster-flavor sauce
2 tsp low-sodium soy sauce
In a wok or large, deep frying pan, heat the oil over high heat. Pour in the beaten egg, and stir-fry for 15 seconds. Move the cooked egg to one side of the wok.
Add the salmon, onion and peas, and stir-fry for 2-3 minutes, until the salmon is just firm but not overcooked.
Crumble the cold rice into the wok, and stir-fry for 20 seconds. Add the sesame oil, stir once or twice, then drizzle on the oyster-flavor sauce and soy sauce.
Stir-fry vigorously for 30 seconds, until everything is combined.