Fan qie chao dan, fluffy eggs and sweet-sour tomato over rice

Ingredients

For 1 serving

• Eggs3
• Tomatoes250 g
• Spring onions1
• Sugar1 teaspoon
• Tamari1 teaspoon
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, eggs, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile wash the tomatoes, remove the cores and cut into wedges; slice the spring onion. 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 in wide strokes for 1 minute, until set but still soft and glossy; lift them out.
4. Add the remaining oil and fry the tomatoes for 3 minutes, pressing them a little, until they release their juice and soften.
5. Add the sugar, tamari and a pinch of salt, return the eggs and fold gently for 30 seconds, until coated in the sauce.
6. Serve over the rice and finish with the spring onion.