Ingredients-

1 tsp sesame oil
1 small salmon fillet, diced
1 tsp cornflour, 1 tsp soy sauce, 1 tsp honey
1/2 mug mixed vegetables (onions, peppers, peas, sweet corn, carrots, cooked broccoli/asparagus/green beans)
1/2 mug cooked 1-2 day old cold rice
1 egg
1 tbsp dark soy
1 tsp light soy
2 tbsp oyster sauce
Coriander & sesame seeds to garnish

Instructions-

Prepare the Easy Rice:
- Double the water to rice ratio.
- Fry the rice in a small amount of oil until slightly golden.
- Add double the water, bring to a boil for exactly ten minutes.
- Without removing the lid, take off heat and let it steam finish for an additional 5 minutes.
- Store in the fridge for the next day.
Stir-Fry:
- Scramble the egg in a small amount of oil and set aside.
- In 1 tsp olive oil and a splash of sesame oil, fry the mixed vegetables until softened.
- Add the cooked egg and rice to the pan, turn the heat to the highest setting, and fry for 2-3 minutes until piping hot.
Fusion:
- Make a well in the centre (if cooking the egg separately), scramble the egg, and mix through.
- Add dark soy, light soy, and oyster sauce, mixing well.
- Continue frying for an additional 2 minutes.
Caramelized Salmon:
- Drain the salmon, sprinkle with 1 tsp cornflour, and mix thoroughly.
- Fry in a separate pan with hot oil, caramelizing the salmon chunks (approximately 3 minutes on each side).
Assembly and Garnish:
- Ensure the dish is piping hot, then serve.
- Garnish with spring onions.
- Taste and adjust by adding more dark soy if desired for a saltier flavor.