Tomato and egg stir-fry with rice
A much-loved Chinese home dish: soft scrambled egg in a sweet, savoury tomato sauce.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Free-range eggs8 eggs
- Chopped tomatoes (tin)1 tin
- Tomato purée30 g
- Spring onions1 bunch
- Soy sauce15 ml
- Basmati rice320 g
- Frozen peas200 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, adding the frozen peas for the last 3 minutes.320 g basmati rice200 g frozen peas
- Beat the eggs with a pinch of salt. Heat 2 tablespoons of oil in a wok or frying pan over a high heat, pour in the eggs and stir gently for 1 minute, until softly set in large curds. Tip onto a plate.8 eggs
- Slice the spring onions, keeping the white and green parts separate. Fry the white parts for 1 minute, then add the chopped tomatoes, the tomato purée, the soy sauce and a teaspoon of sugar. Bubble for 5 minutes.1 tin chopped tomatoes30 g tomato purée1 bunch spring onions15 ml soy sauce
- Fold the eggs back in, scatter over the green spring onion and serve on the rice.
Take the eggs off while they are still a little runny. They finish cooking in the sauce and stay silky.
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