Rinse the salmon fillet and pat it dry with a paper towel. Sprinkle ½ teaspoon of salt on both sides of the fish. Marinate in the refrigerator while you prepare the rest of the ingredients.

In a clean dry wok over medium heat, roast the sheet of dried laver for about 1 minute per side, pressing it down with a spatula, until it turns a darker shade of greenish brown. Remove from the heat, cool, then crush the seaweed into little bits with your fingers. If using roasted, salted seaweed snacks, you do not need to toast it again. Just break it up into smaller pieces.

Beat the eggs in a bowl with a pinch of salt and Shaoxing wine. Heat your wok or a large pan over medium heat. Then add 1 tablespoon of oil, and cook the egg, stirring and breaking it up into smaller pieces. Remove from the wok and set aside.

In the same wok, now over medium-high heat, add 1-2 tablespoons oil (1 tablespoon for fatty farmed salmon, 2 tablespoons if using leaner wild-caught salmon). Add the salmon, and cook for 4-5 minutes on each side, depending on the thickness of the fillet. Remove from heat, then use a fork to flake the salmon into small pieces. If you love salmon skin like we do, break it up into smaller pieces and include it! Set the salmon aside with your cooked eggs.

There should be some oil leftover in the wok from cooking the salmon. If not, add 1 more tablespoon oil, along with the onion and broccoli stems (or other vegetables). Cook over medium-high heat until the onion turns translucent.

Add the cooked rice, along with the remaining ½ teaspoon salt, white pepper, sesame oil and soy sauce. Stir-fry until the rice is heated through.