Crack the eggs in a bowl. Beat until smooth.
Heat a pan and pour 3 tablespoons cooking oil.
When the oil gets hot, pour the beaten egg into the pan. Cook one side until done and then flip to cook the other side. Remove the egg from the pan. Set aside.
Add the remaining oil in the same pan. Once the oil heats-up, add the longanisa. Continue to cook for 5 to 7 minutes (or until the meat is fully cooked) in medium heat while stirring once in a while.
Add the butter and let it melt.
Slide the rice into the pan. Fold until all the ingredients are well blended. Cook for 3 minutes.
Press the tip of the spatula towards the egg on the plate to slice it initially. Add the egg into the pan. Continue to stir fry for 1 minute.
Put the green peas and carrots in. Cook for 3 to 5 minutes
Add salt and pepper to taste. Stir and make sure that all ingredients are well incorporated.
Transfer to a serving bowl. Serve.
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