Chop the green onion and set aside.

Wash and peel the carrot, then shred it using a grater.
※ Don't shred too finely, or it will lose texture.
※ If confident with your knife skills, you can slice the carrot into thin strips instead.

Beat the eggs and add 1/4 teaspoon of salt.

Pour in 2 tablespoons (30ml) of oil.
※ For traditional iron pans, it's recommended to season the pan first.
My method for seasoning the pan (to reduce sticking):
1. Heat the pan on high for about 10-15 seconds.
2. Pour in the oil and swirl it around to coat the pan evenly.
※ Remember to maintain your pan regularly.

Cook the carrot until soft and moist (low heat).

Push the carrot to one side and pour in the egg mixture (low heat).

Cook until the eggs are about 70-80% done (low heat).

Add the chopped green onion and stir-fry evenly, so the carrot is well-coated with the egg mixture (low heat).

Stir-fry until the eggs are fully cooked (low heat).

Done