Grease the inside of an 8 inch straight-sided frying pan with a little of the groundnut oil and line with a sheet of clingfilm.
Heat the rest of the oil in a large wok over a medium-hot heat and quickly stir fry the onion, garlic and red pepper for a few minutes. Add the sweetcorn and peas and stir-fry for 2 minutes. Season with the soy sauce and spoon into the prepared frying pan, packing it in well and levelling the surface.
Cook the egg in a saucepan of boiling water for 12 minutes. Drain and run under cold water for 1 minute. Peel and cut in half. Turn the packed rice out onto a serving plate.
Place the egg halves cut-side down where the eyes will be. Cut one olive in half and use as a pupil on the eye. Place pieces of olive as the eyebrows above the egg.
Use the cherry tomato as a nose. Squeeze the outline of lips using mayonnaise.Use a strip of ketchup on the inside for the tongue. Garnish the side of the place with the red onion before serving.