|200 g||rice (cooked)|
|30 ml||Chinese cooking wine|
|vegetable oil for frying|
Slice green onions and dice the carrot. Beat the eggs, then add most of the chopped green onion and stir to combine. Reserve remaining green onion for garnish.
Add a little oil to the wok and scramble the eggs over medium heat.
Add the cooked rice and diced carrot, season with salt, pepper, and wine, stir fry on highest heat.