Step 1 Place carrots, cucumber and sushi seasoning in a bowl; leave to pickle for 10 minutes, then drain and set aside.
Step 2 Meanwhile, spray a non-stick wok with olive oil and set over high heat. Add tofu and stir-fry for 2–3 minutes, or until golden. Remove tofu from wok; set aside.
Step 3 Return wok to high heat and spray with a little more oil. Sauté onion for 1 minute. Add garlic and sambal; stir-fry until fragrant. Add capsicum and broccoli with 2 tablespoons water; stir-fry for 2 minutes, or until almost tender.
Step 4 Add rice and soy sauce to wok; stir-fry for 1–2 minutes, or until heated through. Return reserved tofu to wok and toss. Meanwhile, spray a large non-stick frying pan with olive oil and set over high heat. Fry eggs for 2–3 minutes, or until cooked to your liking.
Step 5 Divide nasi goreng among 4 bowls. Top rice with a fried egg, and serve with pickled cucumber and carrot.