2 cups day old cooked rice
1/2 cup diced carrots
1/4 diced beans
1/4 cup dice char siew
2 eggs, slightly beaten
1 Tbsp chili garlic paste
1 sprig Thai basil
lime and cucumbers for garnish
Heat a wok and add 1 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled. Remove the eggs and set aside.
Add 1 tablespoon oil in a wok. Add the chili garlic paste and stir fry for a minute. Then add the carrots, char siew and beans. Add a little fish sauce and cook for 2 minutes and then add the rice. Stir-fry the rice for 5 minutes. Add the scrambled eggs and cook for another 3 minutes.
Before serving add the Thai basil.
Serve garnished with half a lime and cucumbers.