Stir-Fried Egg and Tomato with Spring Onion Rice
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Ingredients
- 6 large eggs
- 4 tomatoes
- 3 spring onions
- 1 tsp caster sugar
- 1 tbsp light soy sauce
- 500 g steamed jasmine rice
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 397 kcal
- Protein
- 17.7 g
- Carbohydrate
- 40.6 g
- of which sugars
- 4.5 g
- Fat
- 17.5 g
- of which saturates
- 4.5 g
- Fibre
- 2 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the large eggs with a pinch of salt. Cut the tomatoes into wedges and slice the spring onions, keeping the white and green parts separate.
- 2
Heat half the groundnut oil in a wok until hot and pour in the eggs, scrambling briefly until just set but still soft, then lift out onto a plate.
- 3
Add the remaining oil to the wok with the white parts of the spring onions and stir-fry for 30 seconds.
- 4
Add the tomato wedges and the caster sugar and stir-fry for 3 minutes, until the tomatoes soften and release their juices into a light sauce.
- 5
Return the egg to the wok, season with the light soy sauce and toss gently for 1 minute so the egg soaks up the tomato juices without breaking up too much.
- 6
Scatter with the green parts of the spring onions and serve over the steamed jasmine rice.
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