serves 2
ingredients
100g/4oz basmati rice
2 tablespoons groundnut oil
1 small red onion, chopped
1 red pepper, chopped
225g/8oz cherry tomatoes, halved
2 eggs, beaten
salt and freshly ground
black pepper
• Put the rice in a colander, and rinse under cold running water. Drain
well. Bring a large saucepan of lightly salted water to the boil, add the
rice and cook for 10–12 minutes until tender.
• Meanwhile, heat the oil in a wok until very hot. Add the onion and red
pepper, and stir-fry for 2–3 minutes. Add the tomatoes, and stir-fry for a
further 2 minutes. Pour in the eggs. Cook for 30 seconds without stirring,
then stir to break up the egg as it sets.
• Drain the cooked rice thoroughly, add to the wok and toss it over the
heat with the vegetable and egg mixture for 3 minutes. Season with salt
and pepper, and serve hot.
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