Red Fried Rice recipe
information
This vibrant rice dish owes its appeal as much to the bright colours of red onion, red pepper and cherry tomatoes as it does to their distinctive flavours.
ingredients
115 g (4 oz) basmati rice
30 ml (2 tbsp) groundnut oil
1 small red onion, chopped
1 red pepper, seeded and chopped
225 g (8 oz) cherry tomatoes, halved
2 eggs, beaten
salt and ground black pepper
30 ml (2 tbsp) groundnut oil
1 small red onion, chopped
1 red pepper, seeded and chopped
225 g (8 oz) cherry tomatoes, halved
2 eggs, beaten
salt and ground black pepper
method
1. Wash the rice several times under cold running water. Drain well. Bring a large pan of salted water to the boil, add the rice and cook for 10 - 12 minutes until tender.
2. 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 cherry tomatoes and stir-fry for a further 2 minutes.
3. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets.
4. 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 the fried rice with salt and pepper to taste.
2. 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 cherry tomatoes and stir-fry for a further 2 minutes.
3. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets.
4. 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 the fried rice with salt and pepper to taste.
serving amount
serves 2
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
