1. Cut the salmon into small pieces, add black pepper and olive oil, mix well and marinate for 10 minutes.
2. Wash tomatoes and cut into small pieces.
3. Heat oil in a hot pan, add the marinated salmon pieces and stir fry until they are ripe and serve.
4. In another pan, add oil and pour an egg into the stir-fry.
5. Add rice.
6. Stir fry until the rice particles are even.
7. Then add salmon cubes and tomatoes and stir fry evenly.
8. Add tomato sauce and salt.
9. Stir fry for 30 seconds into a plate for later use.
10. Beat another egg into egg liquid.
11. Add an appropriate amount of peanut oil to the frying pan.
12. Pour the egg liquid evenly and spread it out evenly.
13. After the surface of the egg liquid has basically condensed, put half of the egg skin into the fried rice.
14. Close the other half of the egg skin and fry it over low heat for a while and transfer it to the plate.
15. Squeeze some tomato sauce on the surface of the omelet.
Tips:Use low heat when frying the egg crust.
