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Egg fried rice with tomatoes

This classic Chinese dish is fast, easy and vegetarian. It’s also a tasty way to use up leftovers, especially cold rice.

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  • 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