Prepare rice in boiling salted water according to package instructions. Meanwhile clean, wash and cut leek into rings. Peel, wash and slice the carrots.
For the dip, wash the mint, pluck off the leaves and chop finely. Mix yoghurt with 2 tablespoons of asia sauce and mint. Season to taste with salt and pepper.
Heat the oil in a large frying pan. Fry the leek and carrots for about 3 minutes. Drain the rice and let it drain well. Add to vegetables and fry for about 5 minutes. Stir in the soy sauce and 4 tbsp. Asian sauce. Whisk eggs and season with salt and pepper. Pour into the rice and leave to set for approx. 2 minutes while turning. Season to taste with salt and pepper. Serve with yoghurt dip.