Summer Fried Rice with Salmon, Corn, and Pineapple

What I used

half pound salmon filet
1.5 cups rice, best when cooked the night before and left sat in fridge overnight
4 corn on cob
1 egg
1 cup pineapple, diced
2 Thai chilis
Half onion

1 bunch scallion
1 T. soy sauce
salt and white pepper

Prep work, more time spent here, then it is smooth sailing afterward:

1. Cut corn kernels from cob, dice pineapple in cubes, finely chop Thai chili (include seeds for more heat) and scallion.
2. Pan fry salmon until 80% cooked, cut into small pieces, set aside.
3. Scramble an egg into a thin layer. Julienne scrambled egg. (cut into long skinny strips).

The Making:

1. Heat 2 t. canola oil on medium high. Add thai chili, then add onion and pineapple. Cook until both are slightly browned.
2. Add corn until almost cooked through.
3. Pour rice in + soy sauce. Stir occasionally until rice is evenly coated with soy sauce and turns slightly golden.
4. Stir in salmon and egg until everything is mixed well. Add salt and white pepper to taste. Add more soy as needed. Cover lid and let cook for 2 minutes.
5. Fried rice is ready when everything is well mixed in and heated up. Note: fried rice should be glistening and not overly dried.
6. Sprinkle scallion to serve.