Sprinkle salt over the mackerel fillet and chill in the fridge for several hours. Pat dry with kitchen paper, then grill the mackerel. Or you could use store-bought salted mackerel.
Remove the bones from the grilled fillets and shred roughly. Do these preparations beforehand. I usually grill more than usual.
Cut the leek lengthways in half and chop finely. Rinse the komatsuna leaves and chop finely.
Heat sesame oil in a frying pan and add chopped ginger and Step 3.
Add Step 2 to the pan, and then Step 3. Stir quickly and add the ★ red chili powder and warm cooked rice.
Add ★ fish sauce and fry quickly. Drizzle ★ soy sauce onto the sides of the frying pan and toss quickly. Add the ★ black pepper and toasted sesame seeds. Adjust the seasoning by adding salt if necessary.
Transfer Step 6 to a serving dish. I sprinkled with black sesame seeds to finish.
This is more a mixed rice than a Chinese-style fried rice. Use more sesame oil if you want to fry the rice to a crisp.