Step 1

If cooked rice is cold, microwave for 1 minute to warm up.

Step 2

Heat 2 tablespoons of oil in a wok or a large frypan over medium heat and add the garlic.

Step 3

When garlic aroma comes up, remove the garlic and discard (be careful not to burn the garlic as it becomes bitter).

Step 4

Turn the heat up to high and add two eggs into the wok/pan. Stir, breaking the egg yolks and mixing with whites. When mostly cooked (no need to break them up), transfer the egg to a plate.

Step 5

Add remaining 1 tablespoon oil to the work/pan over high heat. Add carrot and onion pieces.

Step 6

Stir fry for about 1 minute, then add the ham. Stir fry for another 30 seconds to 1 minute until onion pieces become transparent.

Step 7

Add the rice and stir for about 30 seconds, ensuring that each rice grain is separated and there are no lumps of rice.

Step 8

Add the egg and shallots and stir for another 30 seconds, breaking the egg into smaller pieces.

Step 9

Add the seasoning and stir well to mix the seasoning powder into the ingredients.

Step 10

Drop the sesame oil along the side of the wok/pan and mix well. Turn the heat off and serve while hot (note 4).