Heat a pan and add oil and garlic. Sauté until fragrant.

Crack the egg into the pan. Scramble and cook until fluffy and aromatic.

Add the cooked rice and stir to combine well.

Add pumpkin (boiled until soft) to sweeten the rice.

Boil the salmon in boiling water until fully cooked. Remove and cut into finger-sized pieces.

Add side vegetables: boiled carrot and boiled broccoli, cut into sticks.