In a medium to large sauce pot filled with water, bring to a boil, add 1 tblsp salt.
Meanwhile in a small pan or pot add some enough hot water to cover the bottom of the pan and add the carrot pieces. Boil for 3 or 4 minutes, until al dente, not too soft.
In a large fry pan over low heat, crack 3 eggs and slowly fry then flip, add a sprinkle of salt and pepper, then remove the eggs and set aside, you can chop up the fried egg into smaller pieces now.
When the large pot of salted water is boiling add in the rice. When it comes back to a boil, stir well, and time for 8 minutes. Taste after 8 minutes to be sure its done, if not boil for 1 minute longer, then remove from the pot and strain the water from the rice, set the rice aside.
In a large fry pan, heat up 2 tblsp olive oil on medium heat. Add in the chilies, garlic and ginger, for a minute stirring, then add the chopped meat, toss around until warm and mixed, then slowly stir in the rice and mix well.
Now add in the fried egg pieces, peas and carrots. Mix well. Turn off the heat.
Sprinkle the salt over the rice, flip around and add the rest of the salt. You can also add the soy sauce now. Mix well, taste for seasoning and adjust if needed. Enjoy!