Preheat the oven to 220°C.
Sprinkle the salmon fillets with sesame seeds.
Mix the ginger, spring onions, lemongrass, garlic, chilli, and water chestnuts in a bowl.
Whisk the soy sauce, sherry, and sesame oil together in another bowl.
Lay out four large sheets of baking parchment.
Layer half the vegetable mix, the salmon, and the remaining vegetables in the center of each sheet.
Drizzle the soy sauce mixture evenly over each portion.
Fold parchment into secure parcels and bake for 12 to 15 minutes.
Heat a wok, then stir-fry the rice in groundnut oil for 3 minutes.
Beat the eggs with sesame oil.
Add eggs to the rice and fry until cooked and dry.
Season with salt and pepper and stir-fry for 2 minutes.
Stir in spring onions for 30 seconds.
Serve the salmon parcels unopened next to the rice.