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