1. Pour a can of Qingyang rice into the iron kettle rice cooker.
2. Add the same can of water (when making rice, one can of rice and one can of water is the golden rice-water ratio, so that every meal is delicious and has a fresh taste) to start the rice cooker program.
3. Wash the cowpea and cut into small cubes.
4. Soak the top of the tomato with a knife in boiling water and peel off the skin later.
5. Cut into small pieces.
6. Rub the ginger into fine powder.
7. Add white pepper and salt to the eggs and beat them.
8. Add ginger and a small spoon of water and stir well.
9. Pour the hot oil in a hot pan into the egg mixture, fry into large pieces of egg, and serve for later use.
10. Add extra oil to the wok and stir-fry with minced garlic, then add diced cowpea and stir-fry until the color changes.
11. Pour in crushed tomatoes and a little water and stir well.
12. Stir-fry until the soup is slightly thick, add sugar and salt to taste, add light soy sauce for toning.
13. Finally, add the minced egg and stir well.
14. Pour out the rice, pour the fried vegetables on the rice and eat.
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