Heat 1 tbsp oil in a wok and add the whisked eggs and 1/4 tsp salt.
Scramble it on low to medium heat for a minute, remove & set aside.
Wipe the wok clean and add 2 tbsp oil.
Heat it and add the chopped garlic and green chillies. Give a stir and then add the diced carrots. Stir fry on high heat for 1 minute.
Now add the rice and give a mix.
Add 1/4 tsp salt, 1/4 tsp pepper powder and 2 tsp Soy sauce. Mix well and stir fry it on high heat for 2 mins.
Now add the scrambled eggs and toss for 1 minute of medium heat.
Add the spring onion greens, mix well and serve.