Rolled Egg: Chop the carrot and small green onion. Beat eggs and veggies in a bowl and whisk them enough to make an egg mixture. Add cooking oil on medium heat. Pour a scoop of egg mixture into the pan. Cook it until half did and roll the egg toward the bottom side. Pour one more scoop of egg mixture into the space and roll them 3~4 more times. Cut into bite-sized pieces.
(When the rolled egg becomes thick enough, wrap it over with a bamboo rolling mat and shape it round.) Place the rolled egg on a plate and enjoy it.