Thoroughly wash and rinse the rice until the water runs clean.
Transfer to a large shallow pot and cover rice with water by approximately 2 inches. Bring water to a boil and cover. Allow rice to cook for 2-4 minutes.
Uncover and taste the rice to see if it is cooked (all the water will not be absorbed- that’s ok). When rice is cooked, but not mushy (think al dente), immediately remove from heat, drain, and rinse with cold water to stop cooking. Set aside to drain.
For the Fried Rice
Heat olive oil in a large skillet over medium-high heat. Add chopped shallots to the skillet and sauté, stirring occasionally, for 4-6 minutes. Add the shredded carrots to the shallots and stir to combine. Cook for an additional 2-3 minutes.
Add the Thai red chili, garlic, and fresh ginger to the shallots and carrots and stir to combine. Cook for one minute.
Reduce heat to medium. Add the fish sauce, soy sauce, lime juice, green onion, and cooked rice to the skillet. Thoroughly mix to combine.
For the eggs- either scramble together with the rice mixture or fry eggs on the side.
Serve rice garnished with chopped peanuts, mung bean sprouts, and fresh chopped cilantro, if desired. Enjoy!