For picture instructions, click here.
3 cups Rice
2 Carrots, cubed or shredded (these should be as thick as matchstick carrots or they will turn mushy)
3 Eggs, scrambled and crumbled, unseasoned
1/2 cup Green Onions, sliced
1 clove Garlic, minced
2 cups Ham, cubed
1 tsp Sesame Oil (if you do not have this you can omit)
2 Tbsp Olive Oil
2 Tbsp Soy Sauce (I use reduced sodium)
Using the Sesame and Olive oils, saute the carrots, green onions, ham and garlic in large frying pan or wok until carrots are crisp tender. Stir in rice and eggs. Add soy sauce. Serve while hot.