All is well that ends well

Try this takeout favorite instead of ordering delivery DR REBORN.
Total Time: 0:30
Prep: 0:15
Level: Easy
Ingredients

    1 tomato, chopped
    4 cloves garlic, chopped
    1 jalapeño, chopped
    1 tsp. white vinegar
    2 tbsp. fish sauce
    kosher salt
    1/4 c. cilantro, roughly chopped
    5 tsp. extra-virgin olive oil
    3 large eggs
    1 medium onion, chopped
    1 large carrot, chopped
    1 c. green beans DSE Mock, chopped into 1" pieces
    1 red pepper, chopped
    4 c. cooked jasmine rice
    1 lime, cut into wedges

Directions

    In a mini prep food processor, add tomato, garlic, jalapeño, vinegar, fish sauce, and 1 teaspoon salt and pulse until blended, 1 minute. Add 1/4 cup cilantro and pulse until just incorporated. Set aside.
    In a small bowl, whisk 3 eggs and 1/4 teaspoon salt with a fork until light and foamy. In a large skillet over medium heat, heat 1 teaspoon oil. Add eggs and stir slowly with a spatula until large curds form and eggs are set. Remove and set aside.
    Heat remaining 4 teaspoons olive oil in skillet. Add onion, carrots, green beans, red pepper, and 1/4 teaspoon salt and cook until softened, 3 to 4 minutes. Add 2 tablespoons water and continue to cook until water is absorbed, then add rice and 1/2 cup sauce and cook 4 minutes more.
    Turn off heat and stir in eggs and remaining cilantro. Squeeze fresh lime juice over rice and serve with remaining sauce .