Chinese Tomato Egg with Rice

Step 1

Cut tomatoes into chunks.

Step 2

Whisk eggs with a pinch of salt.

Step 3

Heat 1 tbsp of oil in a pan on medium heat. Pour eggs and scramble lightly, the eggs should still be runny, then set aside (30-45 seconds cooking time)

Step 4

Add 1 tbsp oil to the same pan and add the tomatoes, cook until lightly seared then add a splash of water.

Step 5

Let simmer and once the tomatoes become soft and release their juices, add the sauce ingredients

Step 6

Let simmer and once thickened, incorporate the scrambled eggs.

Step 7

Optional: finish with a little sesame oil and garnish with green parts of scallions. Serve with hot rice.