To make the Sichuan sauce, boil red chillies in 1 cup water for 10-15 minutes.
Heat 6 tbsps oil in a non stick wok. Chop 1 onion and add to the wok and sauté for a minute. Add ginger and garlic and mix well.
Drain red chillies and grind to a smooth paste. Add this to the wok and mix. Add tomato ketchup and mix well. Add salt and vinegar and mix.
Heat 2 tbsps oil in another non stick wok. Chop the remaining onion and add to the wok along with beans and carrot and toss.
Add 2 tbsps Sichuan sauce, rice, salt, vinegar and toss. Add 2 tbsps water and toss again.