I take the liberty of adding a recipe for griddled fish filet to put in fried rice:
As many firm white fish filets as you'd like or salmon, too; to about half an inch thick;
Sprinkle with seasoned salt, or just salt and pepper on both sides;
Heat up a cast iron pan or skillet really hot, so water dances on it;
Drop seasoned fillets on hot pan and wait till the edges turn opaque to about a quarter inch from the edges
At this point the filet will also contract a bit from the skillet making it easy to flip it over
And cook till done.
Break up and add to fried rice.
(Keep kitties away; unless you have enough to share.)