Heat 1 tbsp of the oil in a hot wok. Pour eggs into hot wok and cook until just set. Remove egg from the wok with a spatula and set aside in a bowl.

Heat 1 tbsp of the oil in hot wok and stir fry asparagus, capsicum and peas for 2-3 minutes or until just cooked through. Remove vegetables from the wok and set aside with the cooked egg.

Heat 1 tbsp of the oil in hot wok and add the rice.  Using a spatula, gently break up any clumps of rice and stir fry for 2-3 minutes or until the rice is heated through.  Return the cooked egg and vegetables to the wok and combine with the rice.  Gently break up the egg with the spatula. Add the soy sauce and sesame oil and combine with rice.

Serve with bean sprouts, fresh coriander, extra soy sauce and salt and pepper.