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In a large skillet or wok, cook the salmon fillets until golden brown and cooked through. Remove from pan and set aside.
In the same pan, add a bit of oil and sauté the onions and garlic until fragrant.
Add the diced carrots and frozen peas and sauté for a few minutes.
Add the cooked rice and break it up with a spatula. Drizzle in the soy sauce and sesame oil and stir to combine.
Push the rice mixture to the sides of the pan, creating a well in the center. Crack the eggs into the well and scramble them.
Once the eggs are cooked, mix them into the rice mixture.
Flake the cooked salmon into the fried rice and gently mix to combine.
Season with salt and pepper to taste
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