|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.
Garnish with some more sliced green onion. Enjoy!