How to make it
Mix steamed rice with eggs.
Chop seaweed, carrot, and onion. Set aside.
Heat pan and add cooking oil. Stir-fry chopped carrot and steamed rice mixture. Stir in Lee Kum Kee Sodium Reduced Seasoning Soy Sauce, then add seaweed and dried shrimp. Sprinkle with white pepper and onion. Ready to serve.