Tomato and egg stir-fry
15 min
Serves 2
5 plants
*estimate per serving
A Chinese home-cooking classic. Soft eggs in a juicy tomato sauce.
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1 tbsp soy sauce
Other ingredients
4 eggs
4 tomatoes, cut into wedges
2 spring onions
1 tbsp avocado oil
1 clove garlic
200g basmati rice
1 pinch sea salt
What to do
- 1
Cook the rice.
- 2
Beat the eggs with a pinch of salt.
- 3
Heat half the oil in a wok. Scramble the eggs until just set. Take out.
- 4
Add the rest of the oil, garlic and tomatoes. Cook for 4 minutes until juicy.
- 5
Add the soy sauce and eggs. Stir gently.
- 6
Top with spring onion. Serve with rice.
Photo: Photo by 木 灬 on Pexels