Steps
How to make it
Prep 8 min · Cook 9 min
- Cut 1/2 onion into fine strips; cut 80 g carrot into fine strips or small dice; beat 2 eggs. Mix a pinch of salt with 1/2 tsp soy sauce and set aside.
- Heat 1 tbsp olive oil in a skillet over medium; stir-fry onion and carrot about 3 minutes until onion turns translucent and carrot softens slightly.
- Push vegetables to the side; pour eggs into the center. When the bottom sets, gently fold into chunks (about 1 minute).
- Toss vegetables and egg together; drizzle in the soy sauce and salt mixture.
- When egg is fully set and vegetables are tender but still sweet, serve. Let cool before packing bento to reduce moisture.
