Thinly slice the carrots in long diagonals. Stack up and thinly slice again into matchstick pieces.

In a skillet over medium heat, add half of the oil. Saute the carrots and broccoli lightly until cooked to your desired tenderness. Add a splash of water to steam them lightly if they are sticking to the pan or if you prefer them to be softer. Finish the veggies with half of the soy sauce.

In a separate skillet (or use the same after the veggies are done) heat the remaining oil over medium heat. Whisk the egg with the water & remaining soy sauce. Pour into the skillet in a thin pancake. Cook until it begins to slide around in the pan. You may need to assist it by sliding a spatula under to loosen.

Flip it over and add the veggies. Again when it loosens from the pan (with a spatula or by shaking) it is ready to serve.