Ingredients
5 cups cooked jasmine rice (2 cups dried rice)
1/2 cup onion, diced
1 green pepper (or sweet peppers) diced
1 cup spinach
1 cup peas
1 cup chopped carrots
2 tbsp curry leaves
3 cloves garlic, minced
2 tbsp chives, chopped
1 tbsp basil or oregano fresh
1 tbsp soy sauce

Sauce
1 tbsp hot water
1 tsp sugar
2 tbsp fish sauce
1 tbsp Black Soy Sauce
1/8 tsp white pepper
3 eggs, beaten
2 1/2 tbsp canola oil
1 lime

Combine the sauce together in a pyrex.

In a high sided saute pan, cook the onion, carrots and peas. Add in the garlic, curry leaves and spinach until wilted. Add in the additional rice, chives and oregano and saute. Add sauce and stir until well combined.