2 tbsp fish sauce (optional for vegetarian option)
2 eggs, lightly beaten (optional for vegan option)
4 spring onions, sliced
1 lime, quartered, to serve
2–3 heads baby gem lettuce
coriander or Thai basil, to serve
fresh chilli or sriracha, to serve
Instructions
Heat oil over medium heat in a large frying pan or wok, add spice mix and stir to combine, then add rice and carrots and increase heat.
Continue to stir-fry, adding vegetable oil for a few minutes, then add in the peas, soy and fish sauce (if using) and eggs. Keep stirring as egg cooks, for about 5 minutes then taste for seasoning.
Serve immediately with lettuce, herbs, lime and chilli or cool, cover and chill to eat within two days.