Seasoning: 1/2 tsp salt

Methods

1. Peel carrots and slice into thin strips, cut parsnips into segments and set aside.

2. Crack the eggs into a bowl, whisk with chopsticks to make an egg wash, add 1/4 tsp salt and continue whisking until the salt dissolves.

3. Heat 1 tbsp oil in a wok until it reaches 80%. Pour in the beaten egg mixture, and stir with chopsticks until the egg is shaped into small pieces, then set aside.

4. Heat a wok, add the carrots and salt, and stir-fry over low heat until the carrots are tender.

5. Finally, add the scrambled eggs and scallions, and stir-fry over low heat until the scallions are softened.