Crab Roe Flavored Tomato Scrambled Egg Rice Bowl

Name: Crab Roe Flavored Tomato Scrambled Egg Rice Bowl
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 206g Rice Flower Fragrant Rice; 1 piece tomato; 2 pcs egg; a little ginger; Some cowpea; Some salt; a little White pepper; 1 tsp Sugar

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Joyoung’s “One Pot of Fresh Rice” comes from Wuchang, one of the three largest black lands in the world. The rice variety “Daohuaxiang No. 2” is selected and irrigated with mountain spring water. Good rice cannot be enjoyed exclusively. The green and white box contains 8 small cans. One can of fresh rice is flushed with nitrogen within 8 hours after the rice is shelled. The tinplate cans are sealed and stored, effectively rejecting moisture, air, sunlight and other environments. The damage of external force to the rice quality sends fresh Wuchang rice to the tip of the tongue. Small cans are packed and sealed to keep fresh, easy to preserve and retain nutrients. Let people eat more at ease. Use the simplest ingredients to make a different taste.

Ingredients

206g Rice Flower Fragrant Rice
1 piece Tomato
2 pcs Egg
a little Ginger
Some Cowpea
Some Salt
a little White Pepper
1 tsp Sugar

Crab Roe Flavored Tomato Scrambled Egg Rice Bowl

1. Pour a can of Qingyang rice into the iron kettle rice cooker

Crab Roe Flavored Tomato Scrambled Egg Rice Bowl recipe

2. Add the same can of water (when making rice, one can of rice and one can of water are the golden ratio of water to rice, so that every meal is delicious and has a fresh taste)