Pad Thai-Style Fried Rice

I made this for supper last night and it was really, really good. I'll definitely be making it again. I got the recipe from Eat, Drink and Be Healthy.

Peanut Sauce:
2 T fish sauce or tamari soy sauce
2 T chicken stock or broth
1 T ketchup
1 T natural-style peanut butter
1 T fresh lime juice

Fried Rice:
3 T roasted peanut oil or canola oil, divided
2 eggs, lightly beaten
1/2 c shredded carrots
2 large garlic cloves, minced
1 t minced peeled fresh gingerroot
1 c thinly sliced green onion
1/2 c diced red pepper
1/4 t crushed red pepper flakes
4 c cooked brown rice, chilled (cooked a little drier)
1/2 lb precooked peeled medium shrimp
10 fresh Thai or regular basil leaves, chopped
1/4 c fresh cilantro, minced
1/2 c fresh bean sprouts
chopped peanuts

1. To prepare peanut sauce, mix together ingredients and set aside.

2. To prepare the fried rice, place a large nonstick skillet over medium-high heat. Add 1 t oil and eggs, stirring to scramble loosely; cook until done. Remove the eggs to a plate.

3. Add 2 t oil to the skillet with the carrots; cook for 2-3 minutes or until the carrots begin to soften. Remove from the pan.

4. Add the remaining 2 T oil to the skillet with the garlic, gingerroot, green onion, red pepper and crushed red pepper flakes. Cook for 1-2 minutes or until the vegetables begin to soften. Reduce the heat to low and add the cooked rice. Cook for 1-2 minutes; stir in the eggs, carrot, shrimp, basil, cilantro and peanut sauce; cook until heated through.

5. Taste for seasoning and salt if necessary (I didn't add any). Garnish with the bean sprouts and the peanuts.

6. Enjoy!!!!!