Combine the seasoning ingredients in a bowl. You can find substitutes for chili garlic paste here if you don't have any at home and need an alternative.
This is about all I had to work with.
Place a 8- to 9-in nonstick omelet pan over medium heat until hot. Add 1/2 tablespoon oil, swirling to coat the sides. Add the eggs and cook without stirring. As the edges begin to set, lift with a spatula and shake or tilt to let the eggs flow underneath.
When the eggs no longer flow freely, turn them over and brown lightly on the other side. Slide the omelet onto a cutting board. Cut into strips about 1/4 in wide then slice again 1-2 times lengthwise.
Clearly I don't have good egg / omelette skills so my egg folded when I tried to flip it over. Nonetheless it sliced and tasted fine.
Place a wide frying pan (12" is good) over high heat until hot. Add the remaining 2-1/2 tablespoons oil, swirling to coat the sides. Add the chopped sausage and cook until done but not too crisp. Then add the onion and carrot and stir-fry for 1 minute. Add the rice and stir-fry for 2-1/2 minutes.
Now add the seasonings and mix well. Add the egg strips into the pan and cook until heated through.
Plate and enjoy!