Preparation

• Rinse the rice five times with cold water until the water runs clear and the rice loses its starch. This will help achieve a looser grain during cooking.
• Bring a pot of water to a boil. When the water is boiling, add the cleaned rice and let it cook for 12 minutes over medium-high heat. Stir occasionally.
• Meanwhile, dice the onion and pepper into small pieces to ensure even cooking.
• Heat the wok on high temperature for a few minutes until it is very hot, then add a dash of oil and sauté the diced onion and pepper for 3 minutes or until they are tender and slightly golden.
• Add the halved cherry tomatoes and let them cook for 2 more minutes, stirring occasionally so they blend well with the onion and pepper.
• Add the beaten eggs all at once to the wok and let them cook for about 30 seconds without stirring. Then, stir quickly so that the eggs distribute well and slightly set with the vegetables.
• Drain the boiled rice well and add it to the wok. Ensure that there is no water left in the wok so the rice doesn't become sticky.
• Stir constantly for 3 minutes with a wooden spoon or spatula, making sure the rice is completely mixed with the vegetables and eggs.
• Season with salt and pepper to taste and serve immediately to enjoy the full flavor and texture of the freshly made dish.