1/3 cup cooking oil
1 (50 g) pc onion, chopped
8 cloves garlic, minced
1 (100 g) pc carrot, chopped
4 cups cooked rice
1/2 tbsp sesame oil
2 tbsp soy sauce
1 (40 g) stalk green onion, sliced into 1/2 inch pieces
1/4 tsp iodized fine salt
1/8 tsp pepper


  1. Heat 2 tbsp oil in a skillet or wok over medium heat. Add eggs and cook scrambled until cooked through. Set aside.
  2. In the same pan, add remaining oil. Sauté onion and garlic for 1 minute or until onion is tender. Add carrot and cook for 2 minutes or until tender.
  3. Add rice, sesame oil and soy sauce. Mix well.
  4. Add scrambled eggs, green onion, salt and pepper. Mix until heated through.


Makes 5 servings

(Yield: 5 cups/1 cup per serving)

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