香油胡蘿蔔蛋香煎蛋

Name: 香油胡蘿蔔蛋香煎蛋
Cook time: 6 min
Total time: 6 min
Ingredients: 紅蘿蔔 70 g (≈ ½ 根); 雞蛋 60 g (≈ 1 顆); 醬油 ⅔ 湯匙; 香油 1¼ 茶匙; 蔥 1 根; 薑 1 片; 蒜 1 瓣; 鹽 ¼ 茶匙; 橄欖油 ⅓ 湯匙; 水 2⅔ 湯匙

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Gently sauté garlic, ginger and carrot in olive oil to release fragrance, then pour beaten egg mixture seasoned with soy, sesame oil and a dash of salt. Cook until fluffy, finish with scallion for aroma.