Heat two tablespoons oil in a 12-inch (30-centimeter), deep nonstick sauté pan.

Mix eggs and salt and pour into the pan; it should be like a big omelet. Cook until set, then remove from the pan and dice.

To prepare the vegetables, heat three tablespoons oil in the same pot. Add the onion and sauté for three minutes. Then add the rest of the vegetables and cook for another eight minutes.

Meanwhile, place all sauce ingredients in a bowl and mix.

Add the cooked rice to the pot and mix with the vegetables. Pour the sauce over the rice and veggies and mix to incorporate. Cook for another five minutes, then add the eggs and mix.