This Vibrant rice dish owes its appeal to the bright colors of red onion, red bell pepper and cherry tomatoes.

Serves 2 :
3/4 cup Rice
2 tablespoon Peanut Oil
1 small Red Onion chopped
1 Red Bell Pepper, seeded and chopped
8 ounces Cherry tomatoes, halved
2 Eggs, beaten
Salt and ground pepper

1. Wash the rice several times under cold water. Drain well. Take a large saucepan of water to a boil, add the rice and cook for 10-12
minutes.

2. Meanwhile, heat the oil in a wok until very hot and stir-fry onion and red pepper for 2-3 minutes. Add the Cherry tomatoes and
stir-fry for another 2 minutes.

3. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the eggs as they set.

4. Drain the cooked rice thorughly, add to the wok and toss it over the heat with vegetables and egg mixture for 3 minutes. Season the fried
rice with salt and pepper to taste.

COOK’s TIP
Use Basmati rice for this dish, If possible. Its slightly crunchy texture complements the softness of the egg.