Tomato and egg rice
Simple scrambled eggs with tomatoes, made into rice, still has a classic taste.
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Tomato and egg rice
1
Two eggs for spare.
2
Wash tomatoes and set aside.
3
Peel the tomatoes into irregular slices with a knife for later use.
4
Beat the eggs, add a little salt, set aside.
5
Put oil in a wok, warm in the eggs, stir-fry until done.
6
Put oil in a wok, add in the shaved tomatoes, stir fry, stir fry again, while pressing the tomatoes with a spatula to melt them into ketchup.
7
Pour in the scrambled eggs, add salt and sugar, stir the fried tomato sauce and evenly wrap the eggs, and remove the heat.
8
Prepare a bowl of rice.
9
After shaping the rice, place it on a plate, pour it with tomatoes and eggs, mix well and serve.Tomato and egg rice Make Tips
1. Cut the tomatoes into large pieces with a knife, so that the tomatoes can quickly juice and melt when pressed. 2. Add white sugar to combine the acidity of tomatoes to make the tomato scrambled eggs sweet and sour, and the taste is softer. 3. Don't fry the eggs too hard. The tender ones will melt easily with the tomato juice.