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Wash the rice 3 times and cook in a rice cooker with a 1:1 rice to water ratio.
Chop the green onions and dice the carrots.
Crack the 4 eggs into a bowl and season with ½ tsp salt.
Microwave the chopped vegetables with ⅓ cup water for 2 minutes.
Fluff the cooked rice with chopsticks to release the steam.
Heat a wok over high heat and add 2 tbsp oil. Pour in the eggs and stir gently for 20-30 seconds.
Add the rice and stir-fry, using a scoop-and-flip technique to mix the egg and rice well.
Gently press the rice apart to loosen the grains.
Add the cooked vegetables and stir-fry on high heat for 2-3 minutes.
Lower the heat and add 1 tbsp light soy sauce, 1 tsp dark soy sauce, ½ tsp salt, ½ tsp sugar, and 1 tsp chicken bouillon powder. Stir-fry on high heat to distribute the seasonings evenly.
Add 1 tsp sesame oil and the chopped green onions. Stir-fry for another minute.
Transfer the fried rice to a bowl, press it down, and invert it onto a serving plate for a nice presentation.