Carrots and Scrambled Eggs

This is a classic Taiwanese dish.  It’s simple, economical, and oh so tasty, the perfect side dish to any meal. 

Ingredients

Peanut oil                     2 tablespoon

Egg, lightly beaten       2 heads

Shredded carrots          4 cups

Hondashi                     ½ teaspoon

Salt                                  to taste

Directions:

1. Heat up the peanut oil in a sauté pan, when the oil is hot, add the egg to scramble. 

2. When the egg is just about to form, add the shredded carrots to sauté together, around 3-4 minutes.  Then place the lid on for a couple of minutes to cook the carrots through.  Taste the carrots to see if it’s the preferred hardness.  If it’s still too hard, cook a few minutes more. 

3. Add Hondashi and salt to taste. 

Serving: 6