Soy-Glazed Egg Fried Rice with Carrot

A savory, golden fried rice with fluffy scrambled eggs, sweet carrot, and a rich soy glaze that turns your leftovers into a satisfying weeknight meal.

Let's cook

1. Peel and finely dice the carrot and half onion into small, even pieces so they cook quickly and evenly.
2. Beat the 3 eggs in a small bowl with a pinch of salt and pepper, then set aside.
3. Heat 1 tablespoon of cooking oil in a large frying pan or wok over medium-high heat until shimmering.
4. Add the diced onion and carrot to the pan and stir-fry for 3-4 minutes until the onion is soft and the carrot is just tender.
5. Push the vegetables to one side of the pan, add a small splash more oil if needed, then pour in the beaten eggs. Scramble them gently until just set, then break them into large chunks and mix through the vegetables.
6. Add the leftover white rice, breaking up any clumps with a spatula. Stir-fry everything together for 2-3 minutes until the rice is heated through and starting to crisp slightly on the edges.
7. Drizzle 2 tablespoons of soy sauce evenly over the rice, toss everything together well, and stir-fry for another 1 minute until the soy sauce is absorbed and everything is glossy.
8. Taste and adjust seasoning with a little extra salt and pepper if needed, divide between two plates, and serve hot.