Classic Carrot and Egg Fried Rice

1.Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.

2.Add the chopped onion and sauté for 2-3 minutes until translucent and fragrant.

3.Add the diced carrots to the wok and stir-fry for another 3-4 minutes until they are tender but still crisp.

4.Push the vegetables to one side of the wok and add the remaining tablespoon of oil to the empty side.

5.Crack the eggs into the wok and scramble them gently until fully cooked, about 1-2 minutes.

6.Once the eggs are cooked, mix them with the vegetables in the wok.

7.Add the cooked rice to the wok, breaking up any clumps with a spatula.

8.Pour the soy sauce and sesame oil over the rice, mixing well to ensure even distribution.

9.Stir-fry everything together for about 3-4 minutes until the rice is heated through and slightly crispy.

10.Season with salt and pepper to taste, and garnish with sliced green onions before serving.