Salmon Fried Rice

Serves 4 as a main dish.

2 Tbsp peanut oil (I used coconut...or maybe olive)
3 scallions or 1 small yellow onion, diced
1-1/4 lb salmon fillet, cut into 2-inch chunks
6 oz shiitake or button mushrooms, stems removed, sliced (I omitted this)
1 Tbsp sesame oil (Yeah...coconut oil again)
2 cups cooked Nishiki or other short-grain rice, or leftover rice from a takeout meal (Used leftover brown rice)
3/4 cup mango nectar or orange juice (Used mango acai from Trader Joe's)
2 Tbsp oyster-flavor sauce (Um, nope, skipped this one)
3 Tbsp low-sodium soy sauce (Used some kind of teriyaki soy sauce from TJ's)

Heat a well-seasoned or nonstick wok, and add the peanut oil and scallions or onion. Stir fry for 30 seconds, and add salmon. Stir for 1 minute, or until salmon is lightly browned on the outside. Add mushrooms and sesame oil, and stir for one minute. Add rice, and stir for 2-3 minutes, until rice is heated through and grains are separated. Add remaining liquids, and stir until well mixed. Serve hot.

*Obviously, I didn't exactly follow this recipe, but it was dang good!