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1
Slice beef or chicken breast into thin strips.
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2
For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
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3
Marinate meat for several hours (over night is best).
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4
Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
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5
Grate the carrots.
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6
Slice the dried chilies lengthwise.
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7
Scramble the eggs lightly in a bowl.
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8
Heat the oil in a wok or deep pan.
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9
Fry the eggs until set, remove and slice into strips.
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10
Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, saute for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
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11
Stir fry the meat until cooked, and then remove.
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12
Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
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13
Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
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14
Stir fry until all is heated through.
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15
Serve immediately.
