This vibrant rice dish owes its appeal as much to the bright colours of red onion, red bell pepper and tomatoes as it does to their flavours.
1. Wash the rice several times under cold running water to remove starch. Drain well. Bring a large pan 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. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more.
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 with the vegetable and egg mixture over the heat for 3 minutes. Season with salt and pepper and serve immediately.