3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon freshly ground black pepper, or to taste
Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add chopped onions to the skillet and cook stirring intermittently, until clear.
Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Add pineapples and cook for 2 additional minutes. Push vegetables and pineapples to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine.
1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
4 – 6 oz salmon filets
2 tablespoons olive oil
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon red chili flakes
Cover the filets in olive oil and season thoroughly. Cover and let marinate for no less than 30 minutes.
Heat grill to medium high heat and spray with non-stick spray.
Place filets on grill, being sure not to over crowd and cook for 5-7 minutes, or until cooked all the way through.
Drizzle or cover cooked filets in teriyaki sauce and serve over fried rice.