Combine water and carrots in a skillet over medium-high heat. Bring to a boil, reduce heat and simmer for 6 minutes partially covered. Then increase the heat and cook for another 4 minutes uncovered or until the liquid evaporates.
Add green onions, sesame oil, garlic and cook for another 3 minutes.
Stir in vinegar, chili sauce and salt. Top with sesame seeds and serve.