Chinese Tomato Egg Stir Fry

What you need

Ingredients

Measured for 3 servings.

• 454 gPlum Tomatoes
• 15 mlVegetable oil
• 275 gEggs
• 5 mlSesame Seed Oil
• 10 gChicken Bouillon Powder
• 8 gSugar
• 1 gGround white pepper
• 1.2 gSalt
• 1 pcs (approx. 15 g)Spring Onions
• 370 gCooked jasmine rice

Make it

Method

1. 01

   Prepare 370 g cooked jasmine rice (about two cups). If starting from dry rice, cook roughly 140 g according to its packet and weigh out 370 g after cooking; the exact cooked yield varies with water uptake. Cut the 454 g plum tomatoes into wedges and trim the tough stem ends. Beat the 275 g eggs and thinly slice the spring onion.

2. 02

   Put 15 ml vegetable oil and the beaten eggs into a cold nonstick pan, then turn the heat to medium. Push the eggs gently into soft curds for about 2–4 minutes; remove while they still look slightly glossy. Add 5 ml sesame oil and the tomatoes to the same pan and stir-fry around 3 minutes until softened but still holding their shape.

3. 03

   Sprinkle in 10 g chicken bouillon powder, 8 g sugar and 1 g ground white pepper and toss for about 1 minute to dissolve. Return the eggs and cook 1–2 minutes more until hot and fully set. Taste before adding up to 1.2 g salt, since bouillon brands vary. Warm the measured cooked rice, divide it among three bowls and spoon the tomato eggs over it; scatter 15 g spring onion on top. The listed nutrition includes exactly 370 g cooked rice, not 370 g dry rice.