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Fry the aromatics: Heat a large wok or high-sided frying pan over a medium heat. Add a glug of groundnut oil and fry the chilli, garlic, and ginger for 30 seconds until aromatic.
Cook the vegetables: Add the broccoli and shredded greens with 1-2 tablespoons of hot water to create steam. Cook over a high heat for about 1 minute until the water evaporates and the vegetables start to soften.
Stir-fry the rice: Add the day-old rice and stir-fry, mixing it into all the vegetables. Cook for 1-2 minutes until hot all the way through.
Scramble the eggs in the wok: Make a well in the middle of the rice. Add the beaten eggs, spring onions, and a couple of drops of fish sauce into the well. Scramble over a medium-high heat until cooked through and separating into clumps, then fold the egg into the rice.
Season and serve: Add a pinch of sugar and season with fish sauce to taste. Serve garnished with shredded spring onions and lime wedges on the side.