How to make it
Make onsen eggs: Fill a large pot with water and bring to 167°F. Add 2 shell-on eggs and cook for 13 minutes, adjusting heat as necessary to maintain temperature (use a thermometer to monitor the water temperature). Transfer eggs to an ice bath to chill.
Make fried rice. Heat a wok until hot and add a little of the Lee Kum Kee Pure Sesame Oil. Add the whisked eggs and make an omelet. Remove from the wok just before fully set. Cut the omelet into strips.
Add a little more Lee Kum Kee Pure Sesame Oil and sauté carrots and white parts of the onion until soft. Add the Lee Kum Kee Minced Garlic and peas and stir-fry for a minute.
Add a little more Lee Kum Kee Pure Sesame Oil and then add the rice, mixing well. Add the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and stir-fry until all of the rice is coated in oil and soy sauce. Carefully break apart any clumps of rice with a spoon.
Turn the heat down to medium and add the omelet strips. Serve in individual bowls, carefully place the onsen eggs on top of the rice and sprinkle with the sesame seeds. Garnish with green parts of the onion and serve immediately. Enjoy!