Note that this recipe calls for cooked rice; if you don't have any leftovers, prepare rice in a rice cooker according to package directions, and let it cool slightly. Serves 4 as a main dish.
2 Tbsp peanut oil
3 scallions or 1 small yellow onion, diced
1-1/4 lb salmon fillet, cut into 2-inch chunks
6 oz shiitake or button mushrooms, stems removed, sliced
1 Tbsp sesame oil
2 cups cooked Nishiki or other short-grain rice, or leftover rice from a takeout meal
3/4 cup mango nectar or orange juice
2 Tbsp oyster-flavor sauce
3 Tbsp low-sodium soy sauce
Heat a well-seasoned or nonstick wok, and add the peanut oil and scallions or onion. Stir fry for 30 seconds, and add salmon. Stir for 1 minute, or until salmon is lightly browned on the outside. Add mushrooms and sesame oil, and stir for one minute. Add rice, and stir for 2-3 minutes, until rice is heated through and grains are separated. Add remaining liquids, and stir until well mixed. Serve hot.