Red fried rice







Cook Time

25-30 Min


  • 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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