Add the rice, chicken broth, water, can of tomatoes, cilantro, and salt to a rice cooker or pot and cook according to directions (for the pot heat to a boil, add a lid and turn down to a simmer for 20-30 minutes).
Allow to cool completely and store in an airtight container in the fridge for up to 3 days. You can use the rice fresh, it just wont be as "fried".
Add a little oil to a pan and heat over medium high heat.
Add the peppers and onions and cook, stirring occasionally for 5-10 minutes or until tender.
Remove to a plate.
Add a touch more oil and add the egg to the pan in a single layer.
Gently lift the sides of the egg with a spatula and tilt the pan until all of the runny egg is cooking.
Flip and cook until set then remove to a cutting board to chop.
Add another couple of drizzles of oil to the pan and add the cold rice, stirring until heated through.
In a small dish, stir together the Worcestershire, sugar and lime juice and add to the rice, stirring to coat evenly.
Add the peppers, onions and egg back in and toss to combine.