1. Wash the rice and stir well with a little peanut oil, and put it in the refrigerator for 1 hour;
2. Peel the carrots and cut into granules;
3. Pour the egg liquid into the hot pan, fry until the shape is set, take it out and let cool and cut into small pieces;
4. Boil water, add rice and cook for 5 minutes;
5. Pour diced carrots, cover and cook for 20 minutes;
6. Add eggs, continue to cook for 5 minutes, add appropriate amount of salt before serving.
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