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PdfPrep the cod: Cut 1 cod fillets into bite-sized chunks. Season with 0.3 teaspoons salt and 0.3 teaspoons white or black pepper.
Partially cook the cod: Heat 0.5 tablespoons neutral oil (vegetable or canola) in a wok or large skillet over high heat. Add the cod pieces and cook, turning once, until just opaque on the outside but not fully cooked through. Remove and set aside.
Fry the aromatics: In the same pan, add 1.5 garlic cloves, minced and 0.5 teaspoons fresh ginger, grated. Stir-fry until fragrant.
Fry the rice: Add 1 cups cooked rice (day-old works best) to the pan. Spread it out and press against the heat. Toss and stir-fry until the rice is heated through and starting to crisp slightly.
Season: Drizzle in 1 tablespoons soy sauce and 0.5 tablespoons sesame oil, and add 0.5 teaspoons chili flakes (optional) if using. Toss everything to coat evenly.
Fold in the cod: Gently fold the partially cooked cod back into the rice. Toss lightly — the cod will finish cooking from the heat of the rice. Squeeze over 0.5 lemon or lime, juiced.
Finish and serve: Remove from heat, scatter 1.5 scallions, sliced over the top, and serve immediately.