Ginger Glazed Salmon

1. Add vegetable oil to a wok pan. Fry the egg until it has crispy edges and is still a little runny in the middle.
2. Lightly coat the salmon with frying flour. Fry the salmon in the remaining oil in the wok, skin-side down, for 3 minutes. Flip and cook the other side for another 3 minutes. Splash some oil on the skin to make it extra crispy. Once done, remove the salmon from the pan.
3. To assemble, place the fried egg, salmon, and cucumber on a bed of hot jasmine rice. Drizzle ginger glaze sauce on the salmon and a tiny bit of sriracha on the egg. Serve immediately.