Prepare the fried rice by finely chopping carrot, zucchini, and enoki mushrooms. Heat a pan with oil and sauté the vegetables until softened.

Add cooked rice to the pan and mix well with the vegetables. Season with salt and optionally add oyster sauce. Stir in sesame oil and sesame seeds, then let the rice cool.

Form the rice into small balls suitable for a child's bite size.

Blanch the chives in boiling water for 10 seconds, then rinse in cold water and pat dry.

Blanch the ham slices briefly in boiling water or lightly pan-fry them. Pat dry to remove excess moisture.

Prepare the egg crepe by whisking eggs and straining to remove lumps. Cook on low heat in a lightly oiled pan until set, then cut into pieces large enough to wrap the rice balls.

Wrap each rice ball with the egg crepe and secure with a ham ribbon tied with a chive.