Heat the oil in a wok and deep-fry the bean curd over a medium heat until golden brown on all sides. Remove from the oil with a slotted spoon, drain on kitchen paper and set aside.
Remove most of the oil from the wok, leaving behind about 2 tablespoonfuls. Heat this oil until hot, then crack the eggs into it, breaking the yolks and stirring them around.
Add the rice, 1½ tablespoons soy sauce, chillies and fish sauce or salt and French beans and stir-fry for 3–4 minutes. Stir in the bean curd and warm through with the rice for another 2–3 minutes.
Turn on to a dish and serve with the crispy mint, if liked.