Clean and halve the Brussels sprouts.
First marinate the halves with the olive oil and season with salt and pepper. Then place with the cut surfaces down on a baking tray lined with aluminum foil.
Bake the Brussels sprouts in a preheated oven at 200°C for about 15 minutes.
In the meantime, cook balsamic and sugar in a small saucepan.
Remove the Brussels sprouts and turn all halves. Drizzle the cut surfaces with the balsamic vinegar.
Roast sprouts for another 10-15 minutes in the oven.
Whisk the eggs in a bowl. Heat 1 tablespoon of oil in a pan and pour in the eggs. Fry eggs upsinde down. Remove and allow to cool.
Peel carrots, garlic and onion and finely dice.
Heat 2 tablespoons of oil in the pan and sauté the carrots. Add the garlic and onion and continue to fry.
Add the rice and sauté while stirring.
In the meantime, cut the egg into small pieces and place in the pan as well.
Add soy sauce and sesame oil to the rice and season with salt and pepper.
Finally, add the Brussels sprouts.