Season the Boneless, Skinless Salmon (10 ounce) with Salt (to taste) then fry in Peanut Oil (1 tablespoon) until halfway cooked (the carry-over heat and the re-frying will cook it a bit more).
Take the salmon out of the pan and add more Peanut Oil (1 tablespoon) over medium heat. Once oil is hot, add the Egg (3) and stir, then season with Salt (to taste) and Ground Black Pepper (to taste). Cook until still slightly underdone (still moist), then remove from the pan.
Saute Assorted Color Bell Peppers (1 cup), Scallion (to taste), and Onion (to taste) in remaining Peanut Oil (1 tablespoon). Season with Mirin (1 teaspoon), Garlic Paste (1/2 teaspoon), Soy Sauce (to taste), Ground White Pepper (to taste), and Kosher Salt (to taste).
Add Japanese Rice (1 cup) and Green Peas (1/2 cup). Stir fry until the rice “pops.” Add the salmon and the scrambled eggs, then carefully fold together.
Check and adjust the seasoning, then serve!