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1
Naturally defrost the portion of frozen rice.
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2
Break up the frozen rice by massaging the bag it's in, until the grains separate.
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3
Put the rice in a shallow tray or a bowl.
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4
Leave the rice in the refrigerator covered with plastic wrap until it's ready to cook.
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5
Cook the salmon and flake it up.
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6
Beat the egg.
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7
Finely chop the green onion.
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8
Since you have to work quickly once you start cooking the rice, take out all the flavoring ingredients.
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9
Prepare the serving plates, too.
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10
Heat up your wok very well, add some vegetable oil and swirl it around to coat the surface.
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11
Pour the beaten eggs into the wok and mix with a ladle.
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12
When the edges of the egg start puffing up, add the rice.
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13
This all takes about 5 to 6 seconds.
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14
Mix the rice into the egg using a cutting motion.
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15
It works best if you agitate the wok as you work.
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16
When the rice and egg are well mixed, add the flaked salmon, followed by the green onion.
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17
Agitate the wok to mix.
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18
Sprinkle in the chicken soup stock granules and salt and pepper.
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19
The salmon is already salted, so taste first and only add more salt if needed.
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20
Add the soy by pouring it on the hot surface of the wok
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21
Once you start frying the rice, it's done.
