Heat a wok or large skillet over high heat and add oil.
Lightly scramble the eggs until just set. Remove from the pan and set aside.
Add a little more oil to the pan. Sauté the onions and carrots for about 1 minute, until fragrant and slightly tender.
Add the rice and stir-fry for about 2 minutes, breaking up any clumps and ensuring the rice is evenly heated.
Return the scrambled eggs to the pan and stir to combine. Cook for an additional minute.
Add the chopped green onions and toss well.
Season with chicken bouillon if desired. Serve!
