Singaporean Fried Rice

2 cups Cooked rice, cooled
2 tbsp Carrots, finely chopped
2 tbsp Spring onions, chopped
2 eggs lightly beaten
1 tbsp Cooking oil
1 tsp Light soy sauce
2 tbsp Butter
2 tbsp Ready fried crispy garlic chips
Salt and sugar to taste
A dash of ground black pepper

Preparation:

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. Stir in rice and add salt and sugar to taste. 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.