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1
Heat 2 tablespoons olive oil over medium heat in a large skillet.
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2
Add ginger and cook, stirring continuously, for a few minutes, until it begins to soften.
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3
Dont let it burn!
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4
Add another 2 tablespoons olive oil and the chopped onion, and heat, stirring often, until the onion begins to soften.
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5
Add cooked rice and remaining 1/4 cup olive oil, frying until heated through.
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6
If you have a big-enough skillet, push the rice over until its only taking up half the skillet, and scramble the eggs in the other half.
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7
If your pan is not big enough to do this, then scramble the eggs in a separate skillet.
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8
Once eggs are cooked through, stir them into the rice.
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9
Add soy sauce.
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10
Taste and add more if desired.
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11
Decrease heat to low, and let the rice continue to fry, stirring occasionally, while you cook the salmon.
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12
For the salmon, in a separate pan, heat the olive oil over medium-high heat.
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13
Add salmon fillets, skin side down, and fry until the skin is very brown and crispy.
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14
Pour 1/4 cup teriyaki glaze over each fillet, sprinkle with half the crushed red pepper, and flip them over.
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15
Reduce heat to medium-low.
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16
Pour the rest of the teriyaki glaze over the fillets, sprinkle with the rest of the red pepper, and cook about 5-7 minutes, until cooked through.
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17
Flip the salmon back over, skin side down, and increase heat to medium, to flash fry the skin again and make sure its nice and crisp.
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18
Serve the salmon fillets atop a bed of ginger fried rice, and drizzle with additional teriyaki glaze or soy sauce if desired.
