Get all your vegetables chopped and prepped (I like to spiralise my carrots and always have a bag of peas and edamame beans in the freezer - there's no need to defrost them, you can add them in frozen) and break up your salmon fillet into small flakes using a fork.
Heat the oil in a wok or large frying pan over a high heat and add your chopped onion. Cook until it starts to soften, about 1-2 minutes.
Add add any frozen vegetables and continue cooking for about another minute
Turn the heat down to medium and add any fresh vegetables, including the white parts of the spring onions (save the green parts for later) and the rice and salmon then mix well - use a spatula or wooden spoon to break up the rice.
Keep stirring for about a minute, making sure everything is getting mixed together and the rice is broken up and distributed
Push everything to one side of the wok so you can see some of the bottom and crack your eggs in. Use your spatula to quickly mix them together to create a scramble and as they cook, begin to mix in with the rest of the ingredients until everything is combined.
Pour over your soy sauce, mix well once more, then serve topped with the green slices of spring onion you saved earlier. Add salt and pepper to your taste, but the soy sauce does add a lot of salty flavour so go carefully!