Heat oil in a pan and sear the salmon on both sides until cooked. Remove the skin and set it aside. Flake the salmon meat directly in the pan.
Add the chopped garlic, pickled burdock, and green onions to the flaked salmon and stir-fry.
Make a well in the center of the pan, crack in the eggs, and scramble them briefly.
Add the cooked white rice to the pan and mix everything together thoroughly.
Season the rice with soy sauce and oyster sauce, tossing well to combine.
Crisp up the reserved salmon skin and slice it into small strips.
Plate the fried rice, sprinkle with sesame seeds, and garnish with the crispy salmon skin strips.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
