• 3½ tablespoons virgin coconut oil
• ½ onion, finely diced
• 2 garlic cloves, chopped
• 1 fresh curry leaf sprig, leaves picked and torn
• ¼ teaspoon dill seeds
• ¼ teaspoon caraway seeds
• 50 g (1¾ oz/⅓ cup) fresh green peas
• 50 g (1¾ oz/⅓ cup) diced carrot
• 45 g (1½ oz/⅓ cup) diced celery
• 50 g (1¾ oz/¼ cup) corn kernels
• 45 g (1½ oz/¾ cup) broccoli florets
• 2 ripe tomatoes, diced
• 2 eggs, lightly beaten
• 370 g (13 oz/2 cups) leftover cooked rice, at room temperature
• 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ¼ teaspoon ground turmeric
• 1 tablespoon soy sauce

Heat 2½ tablespoons of the coconut oil in a wok or heavy-based frying pan over medium heat. Cook the onion and garlic for 3 minutes, or until golden, stirring often.

Add the curry leaves, dill seeds, caraway seeds and vegetables, except the tomatoes. Toss for a few minutes, or until heated through, then stir in the tomatoes. Remove the mixture from the pan and set aside.

Wipe the pan clean with paper towel and place back over medium heat. Add the remaining coconut oil and heat until smoking. Add the beaten eggs and scramble them; while they are still moist, add the fried vegetable mixture and the rice and heat everything through, tossing regularly.

Add a splash of soy sauce, season with salt if necessary and enjoy.