Chinese Tomato & Egg Stir-Fry

The recipe

Instructions

1. 1
   Cook the rice in boiling water until tender, then drain and keep warm.
2. 2
   Beat the eggs with a pinch of salt, then scramble in a little hot oil for 1-2 minutes until just set and softly cooked through. Lift out and set aside.
3. 3
   Add the sesame oil, garlic and chopped tomatoes to the pan and cook for 3-4 minutes until the tomatoes collapse.
4. 4
   Stir in the soy sauce, sugar and a splash of water, then slacken the cornstarch with cold water and stir it in to thicken.
5. 5
   Return the egg to the pan, scatter over the sliced spring onion, fold together gently and serve over the rice.

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