Easy Veggie Fried Rice

Heat half the sesame oil in a large wok or frying pan over medium-high heat and swirl in the whisked eggs to make a thin omelette; cook for 1-2 minutes, then slide onto a board, roll up and slice. Add remaining oil to the wok, toss in the frozen vegetables and stir-fry for 3-4 minutes until heated through. Add the chilled rice and soy sauce, breaking up any clumps and stir-frying for 5 minutes until everything is hot. Stir through the sliced egg and spring onions before serving.