Ingredients

• 2 tbsp groundnut oil
• 3 free-range eggs
• beaten
• 400g/14oz cooked long-grain rice
• chilled until completely cold
• ½ small head broccoli
• cut into small florets
• 1 carrot
• cut into matchsticks
• 3 tomatoes
• sliced
• 3 tbsp light soy sauce
• dash toasted sesame oil (optional)
• freshly ground black pepper (or pinch white pepper)
• 1 large spring onion
• finely sliced

Directions

• 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.
• 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.
• 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.
• Pile the rice onto a plate and serve immediately.