Sauce: Reserved pineapple juice 1 tbsp. brown sugar 1 ½ tbsp. cornstarch 2 tbsp catsup dash of pepper
Beat eggs slightly with flour and salt. Over medium/high heat, sauté 1 tbsp margarine with chopped green onions in a 10 inch frying pan. Pour in the egg mixture and spread the mixture evenly in the pan. Cook the eggs about one minute or until the underside become firm enough to turn over; cook a little more to firm other side. Then, slide it out of the pan, cut the omelet into 2 inch strips. Keep warm. Sauté the rest of the margarine with carrots, add water cover with lid and cook for a few minutes. Add green pepper, onion, pineapple and egg strips. Add the sauce mixture cook for one minute more or until the sauce is clear. Serve immediately with hot puffy rice.