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Preheat the oven to 180C and line the baking pan with aluminum foil. Prepare the marinade and coat the salmon fillets evenly with it. Place the salmon on the foil and loosely wrap it to prevent it from drying out in the oven. Bake for 15-20 mins until cooked through. Let cool and break the salmon into small pieces for later use.
While the salmon is cooking, add 1 tbsp of oil to the wok and heat the wok over medium high heat. When the wok is hot, add the eggs and mix with a spatula until the eggs are almost cooked. Take the eggs out and set aside.
Add another tbsp oil to the wok, add spring onions, ginger, and garlic. Stir-fry until they’re nicely coated with oil and you can smell their aroma.
Add the rice and break the chunk of rice with your spatula. Stir fry until the rice is nicely separated and well mixed.
Add the prepared eggs and salmon pieces to the rice and break them into smaller pieces as you continue to stir fry.
Season the fried rice with sesame oil, soy sauce, white pepper, black pepper and salt. Enjoy while it’s hot.