Cheesy Carrot and Egg Rice Bowl

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.

2. 2

   Add the shredded carrots and sauté for 2-3 minutes until slightly softened.

3. 3

   Push the carrots to the side of the skillet. Add the remaining 1 tablespoon of oil, then crack the eggs into the pan. Scramble the eggs gently until just set.

4. 4

   Add the cooked white rice to the skillet and mix everything together.

5. 5

   Pour in the soy sauce and stir well to combine, ensuring the rice is evenly coated.

6. 6

   Sprinkle the shredded cheddar cheese over the rice mixture. Stir until the cheese is melted and everything is well combined.

7. 7

   Remove from heat and garnish with sliced green onions.

8. 8

   Serve hot and enjoy your Cheesy Carrot and Egg Rice Bowl!