1. Heat the oil in a large, nonstick wok or frying pan.
2. When it is hot, add the spring onions and garlic and stir-fry for 2-3 minutes.
3. Add the cooked rice and continue to stir-fry over a high heat for 3-4 minutes.
4. Stir in the tomatoes and mixed sprouted beans and continue to cook over a high heat for 2-3 minutes or until warmed through.
5. Remove from heat, season and stir in the chopped mint leaves.
6. Serve immediately.