Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok.
Reheat the wok and add the remaining groundnut oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes.
Return the eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately.
SERVINGS: 4 (SIDE); Calories: 278; Total Fat 11 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 35 grams; Sugar: 5 grams Fiber: 1 grams; Cholesterol: 159 milligrams; Sodium: 448 milligrams
This light vegetarian
rice can accompany any strongly flavored dishes. The inspiration behind it comes from the famous 'egg flower' drop soup. I thought I would adapt the ingredients to fried rice
instead of soup
. In fact, in Beijing the combination of egg and tomato is quite popular, such as in the dish 'Xihongsi chao jidan' - 'Xihong' means 'Western red', 'Chao' means 'stir-fry', and 'Jidan' is 'egg', which means 'Western red (i.e. tomato) stir-fry with egg'. I hope you enjoy!