While the rice is cooking, prep & cook the vegetables.
Wash the beans and top and tail them. Slice them in half lengthwise then cut each length into thirds, so you have six 1.5" pieces of beans. Repeat with all the beans. Peel and cut the carrot into similar pieces.
Heat 1 tbsp oil in a medium frying pan over medium heat, then add the beans & the carrots. Fry, stirring regularly, for about 8 minutes until nearly done. Now add the sweetcorn, soy sauce and ketchup and continue to fry for a few more minutes until all liquid evaporates & the vegetables are done to your liking. Transfer the vegetables to the bowl with the rice.
In the same pan, heat a tsp of oil, add the eggs and stir until scrambled. Add to the rice.
Mix well, then add salt & lemon juice or vinegar to taste and any/all of the other optional ingredients listed.