This vibrant rice dish owes its appeal as much to the bright colours of red onion, red pepper and tomatoes as it does to their flavours.

145 g/4 1/2 oz/ 3/4cup basmati rice
30 ml/2 tbsp peanut oil
1 small red onion, chopped
1 red pepper, seeded and chopped
225 g/8 oz cherry tomatoes, halved
2 eggs, beaten
Salt and freshly ground black pepper
Serves 2
Wash the rice several times under cold running water. Drain well. Bring a large pan of water to the boil. Add the rice and cook for 10-12 minutes.
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 continue stir-frying for 2 minutes more.
Pour in the beaten eggs all at once. 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 vegetables and egg mixture for 3 minutes. Season with salt and pepper and serve immediately.