Tomato and Egg Stir-Fry with Rice

Ingredients

• 2 cupsLong-grain white rice, rinsed
• 6 largeLarge eggs, whisked
• 600 gRoma tomatoes, cut into wedges
• 1 small bunchGreen onions, sliced, white and green parts separated
• 30 mlCanola oil
• 15 mlSoy sauce
• 5 gGranulated sugar
• 4 gSalt
• 2 gGround black pepper

Method

1. Rinse 360 g white rice under cold water until the water runs clear. Combine the rice with 720 ml water in a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.⏱ 25 min timer in cook mode
2. While the rice cooks, whisk the 6 large eggs with 2 g salt and 1 g black pepper in a bowl. Cut the 600 g Roma tomatoes into wedges. Slice the 30 g green onions, separating the white and green parts.
3. Heat 15 ml canola oil in a large non-stick skillet or wok over medium-high heat. Pour in the whisked egg mixture and cook, stirring gently, until soft-set and scrambled, about 1-2 minutes. Transfer the eggs to a plate.⏱ 2 min timer in cook mode
4. Add the remaining 15 ml canola oil to the same skillet. Add the white parts of the green onions and stir-fry for 30 seconds. Add the tomato wedges and 5 g white sugar. Cook, stirring occasionally, until the tomatoes soften slightly and release some juice, about 3-4 minutes.⏱ 4 min timer in cook mode
5. Return the scrambled eggs to the skillet. Add 15 ml soy sauce and the green parts of the green onions. Stir gently to combine and heat through, about 1 minute. Season with the remaining 2 g salt and 1 g black pepper if needed.⏱ 1 min timer in cook mode
6. Serve the tomato and egg stir-fry immediately over the cooked white rice.