This
unique and vibrant rice dish owes its appeal as mush to the bright colors of red
onions, red peppers and cherry tomatoes as it does to their distinctive flavors.
Ingredients
220 g
Basmati rice
400 g
Cherry tomatoes, halved
2 pieces
Small red onions, chopped
2 pieces
Red pepper, seeded and chopped
3
Eggs beaten
4 tbsp
Cooking oil
-
Salt and
Method :
Wash rice through several changes of cold
running water and drain well.
Bring a large pan of slightly salted water to a
boil, then add the rice and cook for approx. 10 - 15 minutes or until tender.
Heat oil in wok until very hot and add in red
onions and red pepper and stir-fry for 1 - 2 minutes, then add in the cherry tomatoes and
stir-fry for another 2 minutes.
Pour all of the beaten eggs at once and cook for
approx. 30 seconds without stirring at first. Once egg is slightly set, stir strongly to
break up the eggs and combine with the onions, peppers and tomatoes evenly.
Add the cooked rice to the wok and toss it over
the heat with the vegetable and egg mixture for approx. 3 minutes.
Season the fried rice with salt and pepper to
taste and serve.
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