Ingredients:

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4 cups rice (cooked, cold)
2 large eggs
2 green onions
4 tablespoons oil
2 tablespoons soy sauce
1 teaspoon salt
Pepper (to taste)

Instructions:

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Wash green onion and chop finely
In a small bowl lightly beat the eggs with salt and pepper. Use more or less pepper based on your preference.
Heat a frying pan or a wok if you have one and add 2 tablespoons of oil.
Once the oil becomes hot, add in the egg mixture.
Cook and stir the eggs until they are lightly scrambled.
Remove the eggs and clean the frying pan or wok.
Heat the newly cleaned frying pan or wok and add 2 tablespoons of oil.
Add in the rice and stir fry for a few minutes.
Break up the rice with chop sticks or a wooden spoon so it doesn’t clump.
Add in the 2 tablespoons of soy sauce and stir.
Once the rice is throughly heated, add in the scrabmled eggs and stir.
Add in the green onion and stir.

Ingredients:
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2 cups of water
1 cup of rice (uncooked)
1 can of tomatoes (chopped wth juice)
2 tablespoons of vegatable oil
1/4 cup of white onion (chopped)
1/2 cup of green pepper (chopped)
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon ground red pepper
1/8 teaspoon black pepper

Instructions:
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In a small pot pour in the oil and brown the onion and green pepper.
Add the water and tomatoes with juice.
Add the rice and spices and stir thoroughly.
Cover the pot and cook on a low heat.
The rice should be done in aproximately 20 minutes.