Season the salmon with salt and pepper.
Heat oil on medium high heat and sear salmon skin side down for 2 minutes and flip over and cook for another 2 minutes.
Then turn heat down to low. Peel off the crispy skin and break up the salmon and toss in onions, green onions and garlic.
Cook for about a minute and scramble two eggs.
Next toss in the rice and sauce. Cook on high for 1-2 minutes.
