Chinese tomato and egg stir-fry with rice

Ingredients

For 1 serving

• Eggs2
• Tomatoes200 g
• Spring onions1
• Sugar1 teaspoon
• Soy sauce1 teaspoon
• Peanut oil2 teaspoons
• Jasmine rice40 g
• Saltto taste

Contains: gluten, nuts, eggs, soy,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid, until the water is absorbed.
2. Meanwhile wash the tomatoes and cut them into wedges; slice the spring onion, keeping the white and green parts separate. Beat the eggs with a pinch of salt.
3. Heat half the groundnut oil in a frying pan over medium-high heat, pour in the eggs and stir with a spatula for 30–40 seconds, until half set but still glossy; transfer them to a plate.
4. In the same pan heat the remaining oil, add the white of the spring onion and the tomatoes and stir-fry over high heat for 4 minutes with the sugar and the soy sauce, until the tomatoes soften and release a thick juice.
5. Return the eggs to the pan, fold gently for 30 seconds until just cooked, turn off the heat and add the green of the spring onion; serve at once over the rice.