light soy sauce
How to make salmon fried rice
Remove the skin from the salmon, cut into small pieces about 1cm square, sprinkle with a little salt and marinate for 15 minutes.
Cut the mushrooms into dice and lettuce into cubes.
Heat a tablespoon of oil in a pan, add the beaten egg and scramble until cooked.
Fry the salmon in the remaining oil in the pan (a little oil if the pan is empty) until the salmon is golden brown on the surface.
Then gently press the salmon flesh with a spatula to break up the flesh and serve.
Melt a small piece of butter in the pan (regular cooking oil will work, but butter is more fragrant), add the mushrooms and fry until they are soft and golden brown.
Stir-fry the rice, add the eggs and salmon, and stir-fry until evenly distributed.
Add the soy sauce and stir-fry until the vegetables are tender. Pour in the soy sauce along the sides of the pan (pour it in from the sides of the pan to release the aroma), then sprinkle in a little salt and black pepper and stir-fry.
Remove from the pan! You can also sprinkle a little cooked sesame seeds at the end for even more flavor