Updated: Mar 23, 2021


Serving size: 4 people

  • 4 eggs scrambled and then roughly chopped

  • 2 1/2 cups cold cooked white rice

  • 1/2 cup shallots diced small

  • 2 garlic cloves minced

  • 1 whole carrot diced into small pieces

  • 1/2 cup thinly sliced scallions plus the white parts

  • salt and pepper for taste

  • olive oil

  • 1/8 cup soy sauce

  • 1/8 cup sweet soy sauce for rice


Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and shallots. Saute until turning golden brown. then add the small diced carrots, Saute for around 3 min. Add the rice and carefully mix well. Add the soy sauce and the sweet soy sauce for rice. Mix well, then add the chopped scrambled eggs. Toss. Season with salt and pepper. Sprinkle with sliced scallions when serving your plate, it will add more flavor to your rice.

Personal tips

When cooking this recipe, get all your ingredients ready and in order because medium-high heat means you must move fast. (and that makes it actually a fun thing to cook)

Do not forget to sprinkle the scallions at the end, it is what it gives more flavor and representation to this dish.