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Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (minced)
  • 1 small leek or onion (finely chopped)
  • 1 small carrot (finely chopped)
  • 300 grams 1 to 2 days old cooked Japanese rice that was kept in the fridge
  • 1 cup lettuce (shredded)
  • 2 large eggs (whisked)
  • 1 tablespoon soy sauce
  • salt and ground white pepper (to taste)
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