Heat the oil in a deep heatproof saucepan and deep-fry the tofu 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.
Spoon 2 tablespoonfuls of the hot oil into a wok. Heat the oil until hot, then break the eggs into it, breaking the yolks and stirring them around.
Add the rice, 1½ tablespoons of the soy sauce, chillies, fish sauce or salt and green beans and stir-fry for 3–4 minutes. Stir in the tofu and warm through with the rice for another 2–3 minutes. Add the remaining soy sauce to taste if liked.
Transfer to a serving dish and serve immediately with mint leaves scattered on top.