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Tomato and Egg Over Rice

Prep: 5 minutes | Cook: 12 minutes | Total Time: 17 minutes | Serves 1

Image source: https://www.instagram.com/p/DdIPLKoGTON/?img_index=2&stkn=MXlua2MwamgzdGpi

420 calories | 16g protein | 52g carbohydrates | 16g fat | 3g fibre

Ingredients

  • 3 large eggs, beaten
  • 2 medium tomatoes, cut into wedges
  • ½ cup cooked jasmine rice
  • 1 scallion, sliced
  • 2 tsp neutral oil
  • 1 tsp sugar
  • ½ tsp sea salt
  • White pepper, to taste

Method

  1. Beat the eggs with the salt and a pinch of white pepper because seasoning them now is what makes them taste like something rather than needing soy sauce later.
  2. Get the pan properly hot with half the oil and pour the eggs in, then push them gently until they are just set and still glossy, because they will keep cooking off the heat.
  3. Slide the eggs onto a plate while they look slightly underdone because thirty seconds more in the pan is the difference between silky and dry.
  4. Cook the tomatoes in the rest of the oil for 3 minutes, pressing them so the skins loosen and the juice runs out.
  5. Add the sugar because it takes the sharp edge off supermarket tomatoes without making the dish sweet.
  6. Fold the eggs back in off the heat, serve over the rice and finish with the scallion.

Notes

  • Season the beaten eggs before they hit the pan because salt added afterwards sits on the surface and never gets into the curds.
  • Cook the eggs and tomatoes separately and combine them at the end because tomatoes release water and scrambled eggs go grey and rubbery sitting in it.

Recipe source: https://www.instagram.com/p/DdIPLKoGTON/?img_index=3&stkn=MXlua2MwamgzdGpi