Bird's eye chilli (seeded and thinly sliced, as garnish, optional)
1. Heat 1 tbsp oil in wok on medium-high heat. Pour in eggs, then scramble until eggs are nearly set (they should still be a little wet) or about 1 minute. Transfer egg mixture to a small bowl. Set aside.
2. Heat 1 tbsp oil in wok, stir fry tofu until golden brown. Remove from heat and set aside.
3. Heat remaining oil in wok, sauté shallots and garlic until fragrant Add carrots, stir fry for 1 min, and then add rice and sauces. Toss until rice is well coated. Add remaining ingredients and toss until well heated through.
4. Remove from heat, dish out and top rice with chopped cilantro and peanuts. Serve hot with lime wedges and chili.
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