Bring a large frypan coated with a small amount of extra virgin olive oil to a medium-high heat. Place pork mince into pan and use an egg flip to break up. Once mince is browned, place into a bowl and set aside.
Coat the pan with a drizzle of olive oil. Pour eggs into frypan and use egg flip to scramble. Once cooked, remove from pan, adding to the same bowl as pork mince.
If not using a non-stick frypan, carefully wipe down pan and coat with olive oil. Add white onion to frypan and cook until just tender. Add carrots and cook for a further 5 minutes.
Add peas, cabbage and shallots to pan and stir fry for about 5 minutes.
Add garlic to vegetable mix and stir through.
Move vegetables over to one side of pan and add 5 cups of cooked white rice. Add the fish sauce, tamari, mirin and sesame oil and stir through, combining rice and vegetables with sauce.
Add pork mince and egg back into pan and stir through.
Serve warm topped with coriander and lime if desired.
This recipe freezes well, freeze leftovers for a second meal later on.