Carrot and Egg Rice Bowl

Instructions

1. 1

   Heat a large nonstick skillet over medium heat and add 1 tablespoon of sesame oil.

2. 2

   Add the

3. 3

   5 cups of shredded carrots to the skillet and sauté for 2-3 minutes until slightly softened.

4. 4

   Push the carrots to one side of the skillet. Crack 4 large eggs into the empty side and scramble them gently until just set.

5. 5

   Add 2 cups of cooked jasmine rice to the skillet and mix everything together.

6. 6

   Pour 1 tablespoon of soy sauce and sprinkle 1 teaspoon of chili flakes over the mixture. Stir well to combine and heat through for 2-3 minutes.

7. 7

   Remove from heat and divide the rice bowl mixture into serving bowls.

8. 8

   Garnish each bowl with 2 tablespoons of chopped cilantro.

9. 9

   Serve hot and enjoy your Carrot and Egg Rice Bowl!