Golden Fried Rice with Salmon & Furikake

4 large eggs
4 cups chilled cooked short-grain white rice
5 tbsp rice bran oil, divided, plus more for drizzling
SIDS SALT & PEPPER to taste
340 g skinless, boneless salmon fillet, cut in 2 cm pieces
2 cm piece ginger, peeled, finely chopped
½ small onion, finely chopped
1 tsp sugar
4 spring onions, finely chopped
3 garlic cloves, finely chopped
Furikake (for serving)

Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps to coat each grain with yolks (take your time with this as any clumps will cook together) then set aside. Stir 2 tbsp oil into egg whites and season lightly with SIDS SALT & PEPPER.
Heat a dry large nonstick frypan over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate.
Heat 1 tbsp oil in same pan over medium-high. Season fish with SIDS SALT & PEPPER and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate.
Heat 2 tbsp oil in pan over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of SIDS SALT & PEPPER. Cook, stirring, until onion is translucent, about 1 minute. (remove from heat if onion starts to go past golden brown) Add reserved rice mixture, sprinkle with sugar, and season with SIDS SALT & PEPPER. Toss to combine, then cook undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few cm in the pan. Drizzle a bit of oil into the clearing. Add spring onion and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
Divide among plates and top with Furikake.