Thank you Lollie!

I do like to think things through ahead of time, although I'm not sure following a recipe requires much thought

I was just busting!! I also like to know how one gets from A to C and ask what B is. But usually I follow a recipe as you said and change it accordingly to suit our likes.

I made this last night and wanted to update the recipe a bit and add a new picture.

Approximately 5 servings

Ingredients

• Cooked, cold Jasmine rice (≈ 3 cups)
• Peanut Oil (or choice of oil - Chili oil adds a nice heat to dish)
• 1/4 cup Onion (≈ 2 oz) - diced medium
• 1 Egg - beaten
• 1/4 cup carrot (≈ 2 oz.) - diced medium
• 2 - 3 TBSP Soy sauce or to taste
• 2 - 3 green onion (≈ 1 oz.) - sliced white and green part to garnish
• 1 TBSP sesame seeds (may toast in a dry pan till golden) to garnish

Preparation

1. Heat large cast iron pan till drop of water dances when it hits pan
2. Add small amount of oil to pan and heat
3. Add egg to pan and tilt pan to spread into a thin pancake; cook till just set; break up into pieces; remove to bowl and set aside
4. Add small amount additional oil to pan if needed and sauté carrots and onions till tender firm
5. Add cold rice to pan and stir fry till hot and slightly brown.
6. Add soy sauce to pan and stir well till rice is nicely colored
7. Add cooked egg to pan stir well
8. Remove to serving dish

Garnish with green onions & sesame seeds

Serve hot