1 cup cooked rice
3 whole eggs
1 cup finely chopped vegetables(carrots, beans, and cabbage)
1 tsp finely chopped garlic
1.5 tsp oil
For the sauce
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp brown sugar or honey
1 tsp sesame oil
1 tbsp chili flakes
Mix all the sauce ingredients in a bowl and keep it ready.
Beat 3 eggs in a bowl.
Add 1 tsp oil to a wok or a pan.
Add the chopped vegetables and saute.
Add garlic immediately after and add 1 tsp light soy sauce and cook the vegetables in high heat.
Continue to saute to avoid burning the vegetables.
Once the vegetables are slightly cooked, move them to one side and add the remaining 1/2 tsp oil to the empty side of the pan.
Add the eggs and scramble them. Mix them with the vegetables once they are scrambled well.
Add the rice and the sauce and mix well.