Cut bok choy into separate leaves and stems. Slice leaves into 2cm strips and stems into 2cm pieces. Dice carrot into 8mm cubes. Microwave carrot with 1 tbsp water for 1 minute at 600W, then drain.

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat. Add beaten eggs and stir until semi-cooked, then remove.

Add remaining salad oil (1/2 tbsp) to the pan and stir-fry bok choy stems until softened. Add rice, salmon flakes, and seasonings, stirring until rice is fluffy.