Boil the beans and carrots until tender. Drain and set aside. Using half of the oil (1/4 cup) fry the egg with some of the chopped onions. Break up the egg as shown and add salt to taste. Or you could just scramble the eggs if you like.

Wipe the wok or frying pan and add the remaining oil. Add the chive, chadon beni, ginger, garlic and the rest of chopped onions.

Saute for about a minute. Then add the rice, egg and vegetables. Add the soy sauce and toss over high heat for a few minutes. Add salt and pepper to taste.

Serve hot.