Step 1

Blanch carrots in simmering water for 2 minutes.

Step 2

Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.

Step 3

Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds.

Step 4

Add eggs; stir quickly to scramble eggs with vegetables.

Step 5

Stir in cooked rice, breaking up the clumps. Add Chiu Chau Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat.

Step 6

Lastly, drizzle with Premium Light Soy Sauce and stir for one minute. Remove from heat and serve.