Egg-fried rice with bell peppers

Everyone knows egg-fried rice as a base for their favourite Chinese dishes, but when it's made freshly I think it tastes good enough to eat on it's own or with just some vegetables like these peppers. As a guide use about 1 egg per serving of rice.

Ingredients:
Rice
2 eggs
Soy sauce
Olive oil
1 onion
3 or 4 bell peppers

Cooking:
1) Boil a pot of the rice.

2) While it's cooking, chop the onion and peppers into chunks. Put a little olive oil in a frying pan on medium heat and toss the onion and peppers in.

3) Beat the eggs in a cup/bowl. When the rice is done drain the water off it.

4) The onion and peppers should take about 10 minutes to be frying nicely. When they're about done, make a little hollow in the centre of the pan and pour in a few more spoonfuls of olive oil, you need quite a lot because the rice sticks easily to the pan if it's dry. Toss the rice on top and quickly mix it up with onion and peppers.

5) The main thing from then on is to keep tossing the rice and veg around in the pan so it doesn't stick. Add a few dashes of the soy sauce and mix it all together again.

6) After a few minutes the rice should be well warmed up. When it is, pour the eggs over the rice evenly, and quickly stir it through the rice so all of it gets a little egg on it. (You only have a few seconds before the egg will start cooking, so be as quick as possible with this part).

7) Once again keep tossing it around the pan for a few minutes, and if like me you love a lot of soy sauce add another few dashes of it and stir it well again. And that's it ready to serve.