Heat large pan, and add butter once melted scramble up the egg and add salt and pepper to taste. Once fully cooked remove from heat for later.

Boil water, add chicken stock and rice, and let simmer on low for 15 mins until all water dissolves

Add more butter to the large pan sweat off the white onion, carrots and add the green onions once they are 50% done. Season with salt pepper and thyme.

Add back the egg and rice to the onions and carrots mix together and add a little soya sauce and enjoy.