Serves 2-3 as a side
1 cup of cooked sticky rice (cooled completely)
1/3-1/2 cup of the poaching liquid from the salmon recipe below
1/2 cup diced veggies of your choice (my favorite combination is green onion, mushroom and red pepper)
2 tbsp. vegetable oil
Heat a wok (or a large saute pan) to high. Add oil then the veggies. Cook for 1-2 minutes, stirring. Add the rice and break it apart with a wooden spoon then crack the egg into the wok. Quickly stir the egg, vegetable, and rice mixture to combine. Add the liquid and stir. Serve immediately.