Singapore Fried Rice

Required: 
 2 cups - Cooked rice, cooled

2 tablespoons -Carrots, finely chopped

2 tablespoons- Spring onions, chopped

2 eggs- Eggs, lightly beaten

1 tablespoon- Cooking oil

1 teaspoon- Butter

2 tablespoons- Ready fried crispy garlic chips

2 tablespoons- Light soy sauce

Salt and sugar to taste

A dash of ground black pepper

How top Prepare:

-Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes. 
-Push aside in the wok and add in the beaten egg, scramble until cooked.  
-Push aside in the wok and add in the beaten egg, scramble until cooked.  
-Combine in the fried chopped carrots.  
-Fry until all the ingredients are well combined.  
-Add in the fried garlic crisps and add a dash of ground black pepper to taste.  
-Serve immediately while hot.

Note : If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and the fried rice will not be so soggy. 
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