It is best to use leftover rice for this chicken fried rice as it will have a better texture. This is good for using up leftover chicken and vegetables.
In a wok or large frypan, heat 1 tablespoon oil over medium heat. Add eggs and cook quickly, scrambling with a spoon. Place eggs on a plate and set aside. Wipe out the wok.
Add three tablespoons oil to the wok and heat. Add onions, chicken and garlic and stir fry two minutes.
Add tomato and spring onions and stir fry until tomatoes are soft, about 2 minutes.
Add fish sauce, sugar, pepper and cayenne. Stir well.
Add rice and mix well. cook until heated through, about 6 minutes. Add eggs and serve.