This light vegetarian rice can accompany any strongly flavoured 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!
Heat a wok over a high heat and add half the groundnut oil. Add the eggs and scramble for a few minutes, then remove from the wok and put to one side. Wipe out the wok.
Reheat the wok and add the remaining groundnut oil. Add the rice and stir well to break up the rice. Then add the tomatoes and stir-fry for a few minutes.
Return the egg to the wok and season with the soy sauce, sesame oil and pepper. Add the spring onion and mix well and serve immediately.
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