• In a small mixing bowl, combine all sauce ingredients and mix well. Set aside.
  1.2 tbsp sweet soy sauce, 2 tbsp ket chup, 3 tbsp soy sauce, 2 tbsp sriracha, 5 tbsp water
• In another small mixing bowl, break 2 eggs, add a dash of salt, mix well. Set aside.
  2 medium eggs

Blanch carrot

• Fill 3 cups of water in a wok, bring to boil then add cubes of carrot and blanch for few minutes. Take them out, set aside. Discard water and use paper towel to dry the inside of the wok.
  1 medium carrot

Fry egg

• Add couple of tbsp of vegetable oil into a wok. Work in small batch, pour about ¼ c of beaten into the work to fry. Then cut fried egg into long strip. Set aside.

Fry rice

• Add 4-5 tbsp of vegetable oil into a wok. Wait until the wok hot enough and the oil just started to have little smoke. Add garlic and stir fry for couple of minutes. Then add cooked rice in (you can work in small batch if you want).
  5 c cooked rice, 5 cloves garlic, vegetable oil
• Stir and give the wok a few shakes, continue cooking the rice on high heat for 5 minutes. Then add the sriracha sauce mixture just enough to coat the rice completely.
• Add blanched carrot. Taste. If it needs more saltiness, add more sauce. If not, give it a few more shake, then turn off the heat

Assemble

• On a plate, scoop out fried rice, topped with long strips of fried egg and green onion. Enjoy!
  3 sprigs green onion