INGREDIENTS
1
heaped cup Carrots
2 tbsp
Ginger, fresh
1 1/4 cups
Scallions
4
Eggs
1
Soy sauce or tamari
1
Sriracha
3 cups
Rice, cooked
1
Sea salt, Fine
1
Neutral oil
1
Sesame oil, Toasted
1/4 cup
Sherry or rice wine vinegar
8 ounces small (Persian-style, about 2) cucumbers, thinly sliced