Heat a large wok or skillet over medium-high heat.

Add oil to the wok.

Add diced carrot and tofu to the wok.

Stir-fry until lightly colored, about 2 minutes.

Add minced garlic and stir-fry until golden, about 30 seconds.

Pour in the beaten eggs.

Stir-fry until the eggs are scrambled.

Add cooked rice to the wok.

Cook, scooping and pressing the rice for about 2 minutes.

Add fish sauce, chile sauce, chopped tomato, and scallions.

Stir everything together for about 30 seconds.

Serve garnished with cilantro and cucumber slices.

Offer lime wedges, scallions, and fish sauce with chiles on the side.