Tomato Egg Rice Bowl

Ingredients

• eggs — 3 large, beaten
• tomatoes — 2 medium, cut into chunks
• cooked rice — 2 bowls, hot
• scallions — 1 stalk, chopped
• soy sauce — 1 tbsp
• salt — 1/2 tsp
• sugar — 1 tsp
• cornstarch — 1 tsp mixed with 2 tbsp water
• cooking oil — 1.5 tbsp

Steps (beginner-friendly)

1. Beat the eggs and get 2 bowls of hot cooked rice ready.
2. Heat 1.5 tbsp oil in a frying pan over medium-high heat. Add tomato chunks and cook 3-4 minutes, pressing them, until they collapse into a soft sauce.
3. Add 1 tsp sugar, 1/2 tsp salt, and 1 tbsp soy sauce; stir.
4. Pour in the cornstarch slurry and stir 30 seconds until the sauce thickens enough to coat a spoon.
5. Turn the heat to LOW and pour in the beaten eggs. Let them sit 20 seconds, then gently push them once or twice with the spatula.
6. Remove from the heat while the eggs are still slightly glossy and just barely set — they should look silky, not dry.
7. Spoon the tomato egg mixture over the hot rice, top with scallions, and serve immediately.