Sticky salmon and Chinese fried rice

Ingredients

• 1½ tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp white wine vinegar
• ½ tsp sweet chilli sauce
• 1½ tbsp dark brown sugar
• 2 skinned salmon fillets (approx. 200g/7oz), cut into 4cm (1½in) cubes
• 200g (7oz) basmati rice
• 65g (2¼oz) carrots, finely chopped
• 75g (3oz) frozen peas
• 1 tsp vegetable oil
• 1 egg, lightly beaten
• 25g (1oz) butter
• 65g (2¼oz) onion, finely chopped
• 2 tbsp soy sauce
• 1 spring onion, finely sliced
• Salt and freshly ground black pepper