Stir-Fried Tomato & Egg with Rice

📝 Ingredients

• 240 g jasmine rice
• 8 eggs (medium)
• 4 very ripe tomatoes (about 150 g each)
• 150 g frozen shelled edamame
• 3 spring onions
• 1 garlic clove
• 2 tbsp soy sauce
• 2 tsp caster sugar
• 1 tbsp tomato paste
• 2 tbsp sunflower oil (1 for the eggs, 1 for the tomatoes)
• Salt

🍴 Utensils

• Wok or large frying pan
• Saucepan
• Fine sieve
• Mixing bowl
• Spatula
• Chopping board and knife

📖 Steps

1. Rinse the rice in a fine sieve until the water runs almost clear. Cook it for 12 minutes in a pan of boiling salted water, drain, then return it to the pan and keep warm, covered.
2. Meanwhile, wash the tomatoes, remove the stalks and cut each one into 8 wedges. Slice the spring onions, keeping the white and green parts separate. Peel and finely chop the garlic. In a bowl, mix the soy sauce, sugar and tomato purée.
3. Crack the eggs into a mixing bowl with a pinch of salt and beat vigorously with a fork for 30 seconds, until smooth and slightly frothy.
4. Heat 1 tbsp oil in the wok over a high heat until it shimmers. Pour in the eggs, wait 5 seconds for the edges to puff up, then gently push them towards the centre with the spatula to form large, soft curds.
5. Take the eggs out of the wok after 40 seconds to 1 minute, when they're set but still slightly runny on top: they'll finish cooking in the sauce. Set them aside on a plate. Overcooked, they turn dry and rubbery.
6. Return the wok to a high heat with the remaining oil. Fry the white parts of the spring onions and the garlic for 30 seconds, then add the tomatoes and the still-frozen edamame. Stir-fry for 4 minutes, crushing a few pieces, until the tomatoes release their juice and break down.
7. Pour in the soy-sugar-tomato purée mixture and stir for 1 minute, until you have a glossy red sauce. Return the eggs and gently fold for 30 seconds to coat them without breaking them up. Taste and adjust the salt.
8. Divide the rice between 3 bowls, spoon the egg and tomato over the top with all the sauce, which will soak into the rice, and scatter over the spring onion greens. Serve immediately.