Ingredients

Steps

• Heat a wok until smoking and add 15ml of groundnut oil.
• Scramble the eggs for 1-2 minutes and set aside on a warm plate.
• Wipe the wok and reheat with the remaining 15ml of oil.
• Stir-fry the broccoli and carrot for 3 minutes until tender but crunchy.
• Add the 400g of cold rice and break up the grains.
• Add the tomatoes and stir-fry for 1-2 minutes.
• Return the eggs to the wok and season with soy sauce, sesame oil, and pepper.
• Stir in the spring onion and serve immediately.