If making the rice from scratch, cook it
following pack instructions, then drain.
Mix the chillies and garlic (in a pestle and
mortar, if you have one) with a pinch of
salt, to make a paste.
Heat oil in a wok or large frying pan on
a medium-high heat. Add the carrots and
stir-fry for 5 mins until tender. Add the
cabbage and chilli paste and cook for 1 min
more. Tip in the cooked basmati or leftover
rice and stir-fry for 1 min until piping hot.
Push the rice mixture to one side of the
pan. Add the eggs to the cleared space
and scramble until set. Mix in the onions,
peas and soy and stir-fry everything
together until the peas are hot.