Vegetarian Fried Rice

In a mini prep food processor, add tomato, garlic, jalapeño, vinegar, fish sauce, and 1 teaspoon salt and pulse until blended, 1 minute. Add 1/4 cup cilantro and pulse until just incorporated. Set aside. In a small bowl, whisk 3 eggs and 1/4 teaspoon salt with a fork until light and foamy. In a large skillet over medium heat, heat 1 teaspoon oil. Add eggs and stir slowly with a spatula until large curds form and eggs are set. Remove and set aside. Heat remaining 4 teaspoons olive oil in skillet. Add onion, carrots, green beans, red pepper, and 1/4 teaspoon salt and cook until softened, 3 to 4 minutes. Add 2 tablespoons water and continue to cook until water is absorbed, then add rice and 1/2 cup sauce and cook 4 minutes more. Turn off heat and stir in eggs and remaining cilantro. Squeeze fresh lime juice over rice and serve with remaining sauce.