In a large bowl, fluff the rice with a fork. Add the eggs and stir until just combined.
In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper. Stir into the rice mixture.
In a large, heavy skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the peas and carrots and cook until heated through, about 3 minutes. Add the rice mixture and cook, stirring occasionally, until browned, 10 to 12 minutes. Stir in the cilantro.