salmon fried rice

• 2 portions leftover rice
• 2 egg yolks
• 3-5 cloves garlic, minced, crushed, or sliced, but not whole
• 100-200g salmon
• 1 tbsp miso
• 1 tbsp shoyu
• 1 tbsp mayo
• 1-2 spring onions, chopped

• handful of chives, chopped

• mix egg yolks with reheated rice in a pan that isn't hot yet

• start frying, moving and scraping constantly until the yolk is cooked onto the surface of the rice
• reserve rice
• fry minced garlic in just enough butter
• add fatty salmon (belly) and fry until almost cooked and fat is rendered
• add a bit of miso and shoyu, then add some white wine to deglaze
• add rice and mix together
• add optional mayo and spring onions / chives
• optionally use a blowtorch to lightly char the salmon
• serve with marinated onsen egg and miso soup