Oriental Eggs Fried Rice

Ingredients:

1 bowl cooked rice
2 eggs
1 carrot, finely chopped
2 stalks spring onion, chopped
2 tbsp white rice vinegar
2 tbsp rice wine
2 ½ tsp salt or to taste
5 tbsp oil

Method:

Cook rice 1 day ahead and keep in refrigerator covered to prevent sogginess fried rice.

Heat 5 tbsp oil in a wok or non-stick deep pan over medium heat, scramble eggs till golden yellow.

Add-in carrot and stir-fry for short while or till almost cook-through.

Add-in cooked rice and stir fry for about 1 minute to spread out rice grains.

Pour-in vinegar, wine and seasoning with salt, stir-fry to incorporate.

Sprinkle-on spring onion and continue stir-fry for another short while or till aroma.

Dish-up and best serve hot immediately.