2 tablespoons groundnut oil (peanut)
3 eggs, beaten
14 ounces cooked jasmine rice
3 ripe tomatoes, sliced
3 tablespoons light soy sauce
Dash toasted sesame oil
Pinch freshly cracked white pepper
1 large spring onion (green), finely sliced
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!
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