Add a bag of rice to a pan of boiling water and leave to cook for 15 minutes.
Meanwhile, slice the peppers into strips, and fry with beansprouts in garlic-infused oil.
Mix together the soy sauce, ground ginger and maple syrup to make the sticky sauce. Rub this over the salmon, and place the remainder in the pan with the peppers and beansprouts.
Once the vegetables have softened, add the salmon and fry this skin-side down for about 10 minutes or until cooked.
Serve on top of the fried vegetables with a side of Thai rice.