Naturally defrost the portion of frozen rice. Break up the frozen rice by massaging the bag it's in, until the grains separate. Put the rice in a shallow tray or a bowl.
Leave the rice in the refrigerator covered with plastic wrap until it's ready to cook. Cook the salmon and flake it up.
Beat the egg. Finely chop the green onion. Since you have to work quickly once you start cooking the rice, take out all the flavoring ingredients. Prepare the serving plates, too.
Heat up your wok very well, add some vegetable oil and swirl it around to coat the surface.
Pour the beaten eggs into the wok and mix with a ladle. When the edges of the egg start puffing up, add the rice. This all takes about 5 to 6 seconds.
Mix the rice into the egg using a cutting motion. It works best if you agitate the wok as you work.
When the rice and egg are well mixed, add the flaked salmon, followed by the green onion. Agitate the wok to mix.
Sprinkle in the chicken soup stock granules and salt and pepper. The salmon is already salted, so taste first and only add more salt if needed.
Add the soy by pouring it on the hot surface of the wok
Once you start frying the rice, it's done.
Story Behind this Recipe
In our house, making fried rice is my husband's job. But once day, I had to make it. My husband taught me that salmon fried rice was hard to mess up, so I just went ahead and made it and it turned out great. As long as you follow the tips, you can vary it by adding lettuce, kimchi, bacon, or whatever you like.
If you are having fried rice for lunch, take the rice out of the freezer the night before. If you're having it for dinner, take the rice out in the morning right after you wake up. I can't explain it well, but if the frozen rice defrosts enough to be nice and separate, it's good to go. It's best to use salted salmon rather than canned salmon, it's harder to mess the rice up that way.