Heat a little oil in a pan on medium heat. Add eggs to form an omelette. Set aside to cool and cut into strips.
Stir-fry onion and carrot until just tender. Add ginger, garlic, minced pork and mix well with half packet of Lee Kum Kee Ready Sauce.
Fold in rice, spring onions and heat throughout with remaining Lee Kum Kee Ready Sauce.
Mix in cooked egg and bean sprouts. Garnish with coriander leaves and sliced red chilli (optional) and serve.