Peppers & Spring Onion with Rice

A simple vegetarian dish which is quick to make (ten minutes or so). Chop halved red and yellow peppers into strips, and then dice the strips into squares. Dice two large spring onions into similar sized chunks.

Cut the stalks off two finger chillies and add to the mixture. Fry in sunflower oil in a small non-stick pan at a medium heat for about seven minutes, stirring frequently.

Boil the rice (one third of a cup) for five minutes in water with a little sunflower oil added to prevent sticking. Drain, and shock with cold water. Add the rice back to the pan, and add more boiliing water. Cook for a further five minutes, and drain. Add the vegetables and stir together.

Remove the chillies before serving. Serve the dish with a dressing of dark soy sauce.