Place a large skillet (non-stick is best but not required) over a medium-high flame and heat for a minute or so. When the pan is very hot drizzle in around 3-4 T. coconut, peanut or vegetable oil. Swirl to coat the pan and immediately 3-5 whole dried red chilies. In a matter of seconds the chilies will turn dark. remove them from the skillet and set aside. Toss in 1 peeled and diced carrot, 1 diced zucchini and 1 small onion, also diced. Stir-fry for a couple of minutes and add 6 cloves of chopped garlic.
Now pour in 4 beaten eggs and cook until just set, stirring to break into pieces. Vegans can leave out the eggs and substitute 1 cup diced firm tofu. Add 4-5 cups cooked brown rice, stirring for 1 minute. Return the fried chilies to the skillet as well.
Lastly, add all at once 2 T. fish sauce or tamari or soy sauce, 2 T. sweet chili sauce (in the Asian section of most supermarkets), a few dashes of cayenne pepper and 1 diced tomato. Stir and cook for just a few seconds. Remove from heat and stir in 4 chopped scallions and the juice of 1 large lime.
Serve hot, garnished profusely with chopped roasted peanuts.