Good-for-you greens pile into in this easy fried rice, soaking up the sweet spiciness of chilli bean paste that's cooked off with onion to deliver deep down flavour. Then comes the flakes of smoky and delicious salmon for healthy wholesomeness you can brag about.
Cut broccoli into small florets and thinly slice stem. Thinly slice celery. Halve zucchini lengthways and thinly slice into half moons. Thinly slice spring onion, keeping white and green parts separate.
Heat oil in a wok or large frypan over medium-high heat. Add white spring onion and chilli bean paste and cook for 1 minute or until fragrant.
Add celery, broccoli, zucchini and a pinch of salt and cook for 4–5 minutes or until softened.
Add rice and soy sauce to frypan and cook, stirring, for 2 minutes or until rice is well coated and warmed through.
Remove skin from salmon and discard. Flake salmon into large pieces and stir through fried rice.
Divide fried rice between bowls and top with green spring onion and crispy shallots to serve.