Cook the rice according to packet instructions. You can use mictowavable rice too, if that's what you prefer. Drain and rinse the rice under cold water, set aside to cool.

Cut the leek into even sized, thin pieces. Peel and cut the carrots into small, thin strips or shave using a vegetable peeler. Finely chop the garlic. This step can be done while the rice is cooking.

In a Wok or large pan heat about 1 Tbsp of vegetable oil on medium heat. Add the leek, carrots and garlic and gently stir-fry for about 3-4 minutes.

Add the peas. In the meantime lightly whisk the eggs with a fork and add to the pan. Scramble them as they cook.

Now add the cooked, cooled rice to the wok/pan and continue to stir-fry on medium heat for another 5 minutes.

Add the soy sauce (and lime juice if you want) and season to taste with Salt and Pepper.