4 tablespoons canola oil, divided
2 large eggs, beaten to blend
4 small carrots (about 4 ounces total), peeled and finely diced
Salt and freshly ground black pepper
3/4 cup thinly sliced green onions
1/3 cup reduced-sodium soy sauce
1 teaspoon toasted sesame oil
The steamed rice can be made 1 day ahead, covered and refrigerated.
In a rice cooker, combine the water, rice, and 1/4 teaspoon of salt and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
In a large wok, heat 1 tablespoon of canola oil over medium-high heat. Add the eggs and stir with a fork for about 30 seconds, or until just cooked. Remove the eggs from the wok and set aside on a plate
Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat. Add the carrots to the wok and stir fry for 2 minutes. Add the cold rice and stir fry for 2 minutes or until heated through. Season with salt and pepper.
Stir in the eggs and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir fry for 1 minute.
Transfer the rice to a bowl and sprinkle with the remaining green onions.