In a steamer combine the water, rice and salt and cook and cook according to the manufacturer’s instructions. When ready transfer the steamed rice to a plate to cool on a room temperature.
In a large frying pan heat 1 tablespoon of oil over medium-high heat. Add the eggs and stir until they are just cooked, then remove from the hob and set aside on a plate.
Heat the remaining 3 tablespoons of oil in the same frying pan over medium-high heat, add the carrots and stir-fry for 2 min, then add the cold rice and stir-fry for another 2 min for the rice to heat through. Season with salt and pepper. Stir in the eggs and ¾ of the green onions. Add the soy sauce and continue to stir fry for 1 min.
Transfer the rice to the plates and sprinkle with the remaining green onions.
