Step 1

Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.

Step 2

Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.

Step 3

Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion.

Step 4

Pile the rice onto a plate and serve immediately.