1) Heat 1 Tbsp. oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.

2) Allow wok to cool slightly.

3) Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside..

4) Add 1/2 Tbsp. oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.

5) Heat 1 Tbsp. oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

6) Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

7) Add 2 Tbsp. of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

8) Set out additional soy sauce on the table, if desired.