600ml of water
300g of white rice
6 large eggs
3 tablespoons of vegetable oil
4 chopped spring onions
2 red pepper, de-seeded and diced
In a cooking pot bring the water to a boil. Add the rice and stir then bring to a boil for about 10 minutes. Place the lid on the cooking pot and simmer for about 5 to 10 minutes or until the water is drained.
Turn off the heat and leave the rice in the pot with the lid. It should absorb the water and be tender.
Best the eggs into a bowl until the yolks and whites are mixed up well. Heat the oil in a frying pan and fry the onions and red pepper until softened.
Add the rice to the vegetables and heat through. Pour the egg mixture over the rice and stir all the time, cook the mixture until the eggs are cooked. Serve immediately.
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