Chinese Tomato and Egg Stir-Fry

Ingredients

• 160 g white rice
• 4 egg
• 1 tbsp water
• ½ tsp salt
• 3 tbsp vegetable oil
• 4 tomato, cut into thick wedges
• 2 spring onion, sliced
• 1 tsp white sugar
• ¼ tsp white pepper
• 1 tsp sesame oil

Method

1. 1.

   Get the rice going — Rinse the rice and set it to cook, so it is ready before you touch the wok. Everything after this takes ten minutes and cannot be paused.

2. 2.

   Loosen the eggs with water — Beat the eggs with the water and half the salt until the whites and yolks are completely uniform. The splash of water is what keeps them soft rather than rubbery.

3. 3.

   Scramble the eggs soft — Heat 2 tbsp of the oil in a wok over high heat until it just starts to smoke. Pour in the eggs, let them puff at the edges for 10 seconds, then push them into big soft folds and tip them out while still glossy and slightly underdone.

4. 4.

   Stew the tomatoes down — Add the last tablespoon of oil and the white parts of the spring onion, then the tomato wedges, sugar and remaining salt. Cook for 4-5 minutes over medium-high heat, pressing the tomatoes now and then, until the skins loosen and they slump into a loose orange sauce.

5. 5.

   Reunite eggs and sauce — Slide the eggs back in and fold them through for 30 seconds only, just long enough to soak up the juice without breaking into small pieces.

6. 6.

   Finish and spoon over rice — Off the heat, season with the white pepper and sesame oil and scatter over the green spring onion. Spoon it straight onto the hot rice while the sauce is still running.