1 lb. salmon fillets

2 Tbsp. olive oil, divided
2 cloves garlic, grated
2 tsp. freshly grated ginger
1 small/medium carrot, grated
1 c. frozen corn, thawed
1 c. frozen peas, thawed
3 c. cooked and cooled brown rice

Sauce Ingredients:
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsp. brown sugar
2 tsp. sesame oil

Mix together the sauce ingredients and set aside. Lightly salt and pepper salmon.

Using a large skillet, cook garlic over medium heat for about 30 seconds in 1 Tbsp. oil. Add salmon to the skillet and cook for about 3 minutes per side. Drizzle salmon lightly with a small amount of sauce mixture while cooking.

Remove the fish to a plate and drizzle skillet with 1/2 tablespoon of olive oil. Add the ginger, grated carrot, peas and corn. Cook for about 3-4 minutes and then push to the side. Lightly salt and pepper while cooking. Drizzle the rest of the oil and add the eggs. Scramble the eggs until the eggs are cooked through.

Add the rice and mix until everything is combined. Drizzle with remaining sauce mixture. Add the salmon back to the pan and cut into small pieces.