Heat the Vegetable Oil (2 tablespoon) is a wide pan or wok on medium flame and add the Garlic (1 clove). Cook for 10 seconds then add the Bell Pepper (1 cup) and String Beans (5). Stir and cook for another 50 seconds to soften a bit. Then add the Sesame Oil (1/4 teaspoon) and stir well.
Now add the Green Cabbage (1 cup), Red Bird's Eye Chili Pepper (1) and the Cooking Wine (1 tablespoon). Stir and cook for a minute. Then it’s time to add the drained Canned Boneless, Skinless Salmon (7.5 ounce). Please be mindful when stirring now as you don’t want to break up the salmon pieces to small.
Here is where you now add the White Rice (2 cup) along with the Dark Soy Sauce (1 tablespoon) and stir. The heat should still be on medium high.
Top with the Scallion (2). Try to maintain a high heat and don’t cover the pot/pan and any time. As soon as the rice heats though, the salmon fried rice is done and ready to enjoy.