Prep. Your ingredients. Chop the capsicum and tomato thinly. Beat the egg in a separate bowl and season with pepper.

Fry onion, once translucent add capsicum and tomato cover to cook.

Add the egg, season with salt and keep stirring to avoid sticking on the sufuria.

Add 2 glasses of boiling water.

Add rinsed rice and simmer on low heat.

For peas. Fry onion, add peas immeadiately and cover to cook.

Once they start popping season and stir to avoid sticking.

Plate and garnish with tomato wedges and yoghurt.