Day-old rice coated in egg yolk and fried until every grain turns golden, tossed with shallots, garlic and sambal chili crunch, then topped with crispy cubes of pan-fried salmon.

Ingredients

For the fried rice

• 3 cups cooked rice, chilled overnight
• 5 eggs, yolks and whites separated
• 2 cloves garlic, minced
• 2 shallots, chopped
• 2 Tbsp sambal chili crunch (we use Homiah)
• 1 tsp red chili powder
• Scallions, sliced
• Salt

For the salmon

• 2 salmon fillets (we use Wild Pastures)
• Salt
• About 3 Tbsp neutral oil

For serving

• Sesame seeds

Instructions

1. Separate the eggs, putting the yolks and whites in two bowls.
2. In a large bowl, mix the chilled rice with the egg yolks until well combined.
3. Cook the rice in a wok over medium-high heat until the grains separate, then season with a pinch of salt.
4. Add the shallots, garlic, scallions, egg whites, chili powder and sambal chili crunch and stir-fry for 1 minute.
5. Keep stir-frying for another 2–3 minutes, until everything is well combined.
6. Cut the salmon into 1-inch cubes and season with salt.
7. Heat about 3 Tbsp of oil in a pan over medium-high heat. Once hot, add the salmon and fry until golden and crisp on all edges.
8. Spoon the rice into bowls, top with the salmon and sprinkle with sesame seeds.

Notes & substitutions