Halal Tomato and Egg Vegetable Fried Rice

Instructions

1. 1

   Break up any clumps in the cooked long-grain rice so that the grains are loose. For the best texture, use chilled rice.

2. 2

   Crack the eggs into a bowl and beat them until evenly combined.

3. 3

   Heat a large wok or frying pan over medium-high heat. Add 5 ml of the vegetable oil, followed by the beaten eggs.

4. 4

   Stir-fry the eggs for 1–2 minutes until softly scrambled. Transfer them to a clean plate and set aside.

5. 5

   Add the remaining 10 ml of vegetable oil to the pan. Add the diced onion and stir-fry for 2–3 minutes until slightly softened.

6. 6

   Add the green peas and cook for 2 minutes, stirring frequently.

7. 7

   Add the diced tomato and stir-fry for 2–3 minutes, until it begins to soften but still retains some shape.

8. 8

   Add the cooked rice. Stir-fry for 3–5 minutes, tossing and breaking apart any remaining clumps, until the rice is hot throughout.

9. 9